Peanut Noodles with Gingered Vegetables

Peanut Noodles with Gingered Vegetables (6 servings)

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 1/3inch 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

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 mins.

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.