Dragon Tofu
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.
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INGREDIENTS
Nutrition- 1⁄4cup soy sauce
- 1teaspoon creamy peanut butter
- 12
- 1medium zucchini
- 1medium yellow squash
- 2teaspoons peanut oil or 2 teaspoons vegetable oil
- 1⁄2teaspoon hot chili oil
- 2
- 2
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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.
- Sprinkle with cashews if desired.
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