INGREDIENTS
- 2 tablespoons peanut oil
- 2 tablespoons minced fresh ginger
- 8 ounces broccoli, tops cut into florets, stems peeled,
cut into thin strips - 1 large carrot, peeled, cut into thin strips
- 1 celery stalk, thinly sliced
- 8 green onions, white parts cut into thin strips, green parts chopped
- 1 medium zucchini, cut lengthwise in half, then crosswise into
1/3-inch-thick slices - 1 medium-size yellow crookneck squash, cut lengthwise in half,
then crosswise into 1/3-inch-thick slices - 1 red bell pepper, cut into thin strips
- 2 tablespoons dry Sherry
- 10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces
- 12 ounces spaghetti, freshly cooked Chinese Peanut Sauce
- 1 cup lightly salted roasted peanuts
INSTRUCTIONS
Heat peanut oil in large nonstick skillet over medium-high heat.
Add ginger and stir 30 seconds. Add broccoli, carrot
and celery and sauté 5 minutes. Add white parts of
green onions, zucchini, yellow squash, bell pepper
and Sherry and sauté until vegetables are crisp-
tender, about 3 minutes longer. Add tofu and stir
gently until heated through,
about 2 minutes. Season to taste with salt and pepper.
Place spaghetti in large bowl. Add Chinese Peanut Sauce and toss to coat.
Transfer to platter. Top with vegetable mixture. Sprinkle with peanuts
and chopped green parts of green onions.
Serves 6.