Dragon Tofu Recipe: Spicy & Flavorful Vegan Delight

INGREDIENTS

1/4 cup soy sauce 1 tablespoon creamy peanut butter 1 package (about 12 ounces) firm tofu, drained 1 medium zucchini 1 medium yellow squash 2 teaspoons peanut or vegetable oil 1/2 teaspoon hot chili oil 2 cloves garlic, minced 2 cups (packed) torn fresh spinach leaves 1/4 cup coarsely chopped cashews or peanuts (optional)

PREPARATION:

1. Whisk soy sauce into peanut butter in small bowl. Press tofu lightly between paper towels; cut into 3/4-inch 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 temperature 20 minutes.
2. Cut zucchini and yellow squash lengthwise into 1/4-inch-thick slices; cut each slice into 2X1/4-inch strips. Heat nonstick skillet over medium-high heat. Add peanut and chili oils; heat until hot. Add garlic, zucchini and yellow squash; stir-fry 3 minutes. Add tofu mixture; cook 2 minutes or until tofu is heated through and sauce is slightly thickened, stirring occasionally. Stir in spinach; remove from heat. Sprinkle with cashews.

This recipe appears in: Asian