Stir-Fried Tofu And Spring Greens With Peanut Sauce

• 1 (16-ounce) package extrafirm tofu
• 1 tablespoon canola oil
• 1/4 cup Thai peanut sauce
• 3 1/2 cups thinly sliced bok choy
• 1 cup julienne-cut yellow squash
• 1/4 cup sliced green onions
• 2 cups trimmed watercress
• 2 tablespoons low-sodium soy sauce
• 4 cups hot cooked soba (about 10 ounces uncooked buckwheat noodles)
• 1/4 cup chopped dry-roasted peanuts

1. Cut tofu crosswise into 1/2-inch-thick slices. Place tofu between paper towels until barely moist. Cut slices crosswise into 1/2-inch cubes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; saute 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occasionally. Add sliced bok choy, squash, and onions; cook 3 minutes, stirring frequently. Add watercress and soy sauce; cook 1 minute or until the watercress is slightly wilted. Remove from heat.
3. Place 1 cup noodles in each of 4 shallow bowls; top each serving with about 1 1/4 cups vegetable mixture, and sprinkle with 1 tablespoon peanuts.

canola oil, peanut sauce, choy, juliennecut yellow squash, green onions, trimmed watercress, soy sauce, buckwheat noodles, peanuts

Taken from www.myrecipes.com/recipe/stir-fried-tofu-spring-greens-with-peanut-sauce (may not work)