Peanut Noodles with Gingered Veggies and Tofu

Ingredients
2 tbsp. peanut oil
2 tbsp. minced fresh ginger
8 oz. broccoli, tops cut into florets, stems peeled and cut into thin strips
1 large carrot, peeled and 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 1/3 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 tbsp. dry Sherry (Christian Brothers Dry Sherry $6.99)
10 oz. extra firm or firm tofu, cut into 1/2-inch pieces
12 oz. spaghetti, freshly cooked
Thai Peanut Sauce (San-J Thai Peanut Sauce $4.79)
1 cup lightly salted roasted peanuts

1.  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 minutes. Season to taste with salt and pepper.

2.  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. Eat!