2 tablespoons peanut oil
2 tablespoons minced fresh ginger
8 ounces broccoli, tops cut into florets, stems peeled, cut into
1 large carrot, peeled, cut into thin strips
1 celery stalk, thinly sliced
8 scallions, white parts cut into thin strips, green parts chopped
1 medium zucchini, cut lengthwise in half, then crosswise into 1/3 inch 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 scallions, 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 scallions.