Stir-Fried Tofu and Spring Greens with Peanut Sauce

Ingredients

• 1 cup julienne-cut yellow squash
• 3 ½ cups thinly sliced bok choy
• ¼ cup Thai peanut sauce
• 1 (16-ounce) package extrafirm tofu
• 1 tablespoon canola oil
• ¼ cup chopped dry-roasted peanuts
• 4 cups hot cooked soba (about 10 ounces uncooked buckwheat noodles)
• + 3 more ingredients
• • 2 tablespoons low-sodium soy sauce
  • 2 cups trimmed watercress
  • ¼ cup sliced green onions

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. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 5 minutes, browning on all sides. Add peanut sauce; cook 2 minutes, stirring occ...

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