Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 It works and is very good as a basting sauce. Donna the Dragon Sent from my Verizon Wireless BlackBerry Douglas Anderson <djandersonza Sun, 1 Feb 2009 09:19:06 Donnna's Dragon Tofu I am just wondering how this would be using the sauce for basting and grilling the tofu along with the vegetables, maybe on kebabs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 Thank you for the great review. I'm cooking like crazy for the Super Bowl and I have a head cold grrrrrrr I'll be in here soon. Happy Sunday to everyone Donna Sent from my Verizon Wireless BlackBerry " Deann " <deannmt Sun, 01 Feb 2009 13:50:43 Donnna's Dragon Tofu 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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