Guest guest Posted March 15, 2009 Report Share Posted March 15, 2009 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. > Quote Link to comment Share on other sites More sharing options...
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