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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
creamy peanut butter	1	teaspoon		32.4267	0.9067	1.3051	2.8891
tofu	12	ounces	drained firm	489.8792	9.4574	58.7515	29.6649
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
yellow squash	1			-	-	-	-
peanut oil vegetable	2	teaspoons		-	-	-	-
chili oil	1/2	teaspoon		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
spinach leaf	2	cups		90.48	13.1352	11.3256	1.7784
cashew	1/4	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.