Dragon Tofu - cooking recipe

Ingredients

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

Preparation

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.