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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.08 Kcal (1700 kJ) | ||
| Calories from fat | 267.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.72g | 46% | |
|---|---|---|---|
| Sodium | 2036.58mg | 85% | |
| Potassium | 554.04mg | 12% | |
| Total Carbs | 16.04g | 5% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 27.27g | 55% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 6.4mg | 35% | |
| Calcium | 323.6mg | 32% | |
| Amount Per 100 g | |||
| Calories | 160.8 Kcal (673 kJ) | ||
| Calories from fat | 105.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 46% | |
|---|---|---|---|
| Sodium | 806.43mg | 85% | |
| Potassium | 219.39mg | 12% | |
| Total Carbs | 6.35g | 5% | |
| Sugars | 1.7g | 17% | |
| Dietary Fiber | 0.6g | 6% | |
| Protein | 10.8g | 55% | |
| Vitamin C | 1.9mg | 8% | |
| Iron | 2.5mg | 35% | |
| Calcium | 128.1mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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