Thai Tofu Stir-Fry with Zucchini and Red Peppers

• 2 cups Kraft Zesty Italian Dressing
• 5 cups firm tofu, cut into 1/2-inch cubes
• 5 Tbsp. canola oil
• 2-1/2 cups onions, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2-1/2 cups carrots, sliced
• 7-1/2 cups zucchini, sliced
• 3-3/4 cups red peppers, sliced
• 1-1/4 cups coconut milk
• 5 tsp. sugar

1. Pour vinaigrette over tofu in non-reactive pan; toss to coat.
2. Cover and refrigerate up to 24 hours.
3. Heat oil in nonstick wok.
4. Add onions and carrots; saute 3 min.
5. Add zucchini and peppers; saute 5 min.
6. or until crisp-tender.
7. Add tofu mixture along with the coconut milk and sugar; stir gently.
8. Bring to boil on medium-high heat.
9. Reduce heat to medium-low; simmer 2 min.
10. or until sauce is slightly thickened, stirring occasionally.

italian dressing, firm tofu, canola oil, onions, carrots, zucchini, red peppers, coconut milk, sugar

Taken from www.kraftrecipes.com/recipes/thai-tofu-stir-fry-zucchini-red-peppers-110336.aspx (may not work)