- 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
- 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
- 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.