SPICY TOFU

        1/2 kilo, drained, squared

              or triangle

        1 cucumber or zucchini, 

           unpeeled, cut into strips

        1 cup squash, cut into strips

        2 cups spinach leaves, cut, 

           blanched

        1/4 cup peanuts or cashew 

               nuts, roasted, coarsely

               chopped

        1 tablespoons creamy peanut 

           butter

        1/4 cup soy sauce

        2 cloves garlic, minced

        1/2 teaspoon hot chili sauce

        1 tablespoon vegetable oil

      Mix soy sauce and peanut butter in a small bowl.

      Roll tofu in mixture until tofu surfaces are coated.

      Let stand for 20 minutes in room temperature.

      After 20 minutes, heat nonstick skillet and add oil.

      Put peanuts or cashew nuts (reserve some) and 

            chili sauce then stir.

      Add garlic, cucumber of zucchini, and squash and

            for 3 minutes.

      Add tofu mixture and cook for 2 minutes or until 

            sauce slightly thickens.

      Stir gently.

      Add spinach.

      Sprinkle peanuts or cashew nuts.

      Serve hot.