1. 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. 2. Cut zucchini and yellow squash lengthwise into 1/4" thick slices; cut each slice into 2x1/4" strips. 3. 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. 4. 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. 5. Sprinkle with cashews if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
