A wonderful vegetarian delight...I hope! I haven't tried it yet, so if you do, please let me know how you like it. Prep time includes standing tofu at room temp for 20 minutes.
cup cashews (optional) or 1/4 cup peanuts, coarsely chopped (optional)
NUTRITION INFO
Serving Size: 1 (459) g
Servings Per Recipe:
2
AMT. PER SERVING% DAILY VALUE
Calories: 238.8
Calories from Fat 121 g51 %
Total Fat 13.4 g20 %
Saturated Fat 2.6 g13 %
Cholesterol 0 mg
0 %
Sodium 2087.3 mg
86 %
Total Carbohydrate
14 g
4 %
Dietary Fiber 4.9 g19 %
Sugars 5.4 g21 %
Protein 21.8 g
43 %
Advertisement
DIRECTIONS
Whisk soy sauce into peanut butter in small bowl. Press tofu lightly between paper towels; cut into 3/4" squares or triangles. Place in single layer in shallow dish. Pour soy sauce mixture over tofu; stir gently to coat all surfaces. Let stand at room teperature for 20 minutes.
Cut zucchini and yellow squash lengthwise into 1/4" thick slices; cut each slice into 2x1/4" strips.
Heat nonstick skillet over medium-high heat. Add peanut and chili oils; heat until hot. Add garlic, zucchini and yellow squash; stir-fry for 3 minutes.
Add tofu mixture; cook 2 minutes or until tofu is heated through and sauce is slightly thickened, stirring ocasionally. Stir in spinach; remove from heat.