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Review : Donnna's Dragon Tofu

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Sounds yummy! I am a total sucker for anything with peanut butter in it!

 

 

 

 

________________________________

flashback_lunchbox <flashback_lunchbox

 

Sunday, March 15, 2009 5:54:47 PM

Review : Donnna's Dragon Tofu

 

 

I tried this tonight and everyone really enjoyed it, even the meat eaters. It's

a keeper and I will definately be making this again.

 

Jeff

 

, " Deann " <deannmt > wrote:

>

> I'm so excited, I actually made Donna's " Dragon Tofu " for dinner last

> night and it turned out really good!

> Now, not because I doubted Donna's recipe, heaven forbid! :) I doubt

> myself. I don't really like to cook (at all, in fact I've been known

> to say...*cringe* I hate cooking!) Usually what I try to make does

> not turn out, for whatever reason.

> But this site has really helped me, tremendously! So I want to say a

> BIG THANKS to everyone, not only for all the great recipes but also

> for all the wonderful tips and hints to make cooking easier for

> us " kitchen challenged " individuals!

> I would have never tried the recipes without all you wonderful

> people. You've been an inspiration. My husband can't believe I

> actually have been cooking a few days a week. It's all with your

> help.

> Thanks again from the heart!

> Deann

>

> p.s. here is the recipe from the files if interested.. .

>

>

>

> " Dragon Tofu "

>

> 1/4 cup low sodium soy sauce

> 1 Tbslpn. creamy peanut butter (I use crucnhy since that's my

> favorite)

> 1 Package firm or extra firm tofu, drained (12 ounces) and don't

> use silken tofu

> 1 medium zucchini

> 1 medium yellow squash

> 2 tsps. olive, peanut or canola oil

> 1/2 tsp. hot chili oil (found in most markets or Asian stores)

> 2 garlic cloves, minced

> 2 cups torn packed spinach leaves

> 1/4 cup coarsely chopped cashew or peanuts (optional) I use them

>

> Whisk peanut butter and soy sauce together in a small bowl. Press

> tofu lightly between paper towels and cut into 3/4 inch cubes. Place

> a single layer in a shallow dish and pour the soy sauce- peanut

> butter mixture over tofu; stir gently to coat all sides. Let stand

> at room temperature for 20 mins. Cut zucchini and yellow squash

> lengthwise into 1/4 inch thick slices and cut each slice into 2X1/2

> inch strips. (Got that?) Heat skillet over medium high heat and add

> oilve oil and also the chili oil, heat until hot. Add garlic,

> zucchini and yellow squash and stir fry for 3 minutes. Add tofu

> mixture and cook for 2 more minutes or until tofu is heated through

> and sauce slightly thickens, stirring occasionally. Stir in spinach,

> remove from heat, (spinach will wilt up). Sprinkle with nuts and

> serve.

>

 

 

 

 

 

 

 

 

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My wife made an African peanut butter, lentil, onion soup and it is sooooooo

yummy!

 

-

Arizona Cowgirl

Sunday, March 15, 2009 6:07 PM

Re: Review : Donnna's Dragon Tofu

 

 

Sounds yummy! I am a total sucker for anything with peanut butter in it!

 

________________________________

flashback_lunchbox <flashback_lunchbox

Sunday, March 15, 2009 5:54:47 PM

Review : Donnna's Dragon Tofu

 

I tried this tonight and everyone really enjoyed it, even the meat eaters.

It's a keeper and I will definately be making this again.

 

Jeff

 

, " Deann " <deannmt > wrote:

>

> I'm so excited, I actually made Donna's " Dragon Tofu " for dinner last

> night and it turned out really good!

> Now, not because I doubted Donna's recipe, heaven forbid! :) I doubt

> myself. I don't really like to cook (at all, in fact I've been known

> to say...*cringe* I hate cooking!) Usually what I try to make does

> not turn out, for whatever reason.

> But this site has really helped me, tremendously! So I want to say a

> BIG THANKS to everyone, not only for all the great recipes but also

> for all the wonderful tips and hints to make cooking easier for

> us " kitchen challenged " individuals!

> I would have never tried the recipes without all you wonderful

> people. You've been an inspiration. My husband can't believe I

> actually have been cooking a few days a week. It's all with your

> help.

> Thanks again from the heart!

> Deann

>

> p.s. here is the recipe from the files if interested.. .

>

>

>

> " Dragon Tofu "

>

> 1/4 cup low sodium soy sauce

> 1 Tbslpn. creamy peanut butter (I use crucnhy since that's my

> favorite)

> 1 Package firm or extra firm tofu, drained (12 ounces) and don't

> use silken tofu

> 1 medium zucchini

> 1 medium yellow squash

> 2 tsps. olive, peanut or canola oil

> 1/2 tsp. hot chili oil (found in most markets or Asian stores)

> 2 garlic cloves, minced

> 2 cups torn packed spinach leaves

> 1/4 cup coarsely chopped cashew or peanuts (optional) I use them

>

> Whisk peanut butter and soy sauce together in a small bowl. Press

> tofu lightly between paper towels and cut into 3/4 inch cubes. Place

> a single layer in a shallow dish and pour the soy sauce- peanut

> butter mixture over tofu; stir gently to coat all sides. Let stand

> at room temperature for 20 mins. Cut zucchini and yellow squash

> lengthwise into 1/4 inch thick slices and cut each slice into 2X1/2

> inch strips. (Got that?) Heat skillet over medium high heat and add

> oilve oil and also the chili oil, heat until hot. Add garlic,

> zucchini and yellow squash and stir fry for 3 minutes. Add tofu

> mixture and cook for 2 more minutes or until tofu is heated through

> and sauce slightly thickens, stirring occasionally. Stir in spinach,

> remove from heat, (spinach will wilt up). Sprinkle with nuts and

> serve.

>

 

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