Tofu Peanut Stir-Fry

Tofu Peanut Stir-Fry

128
Ani 12

"This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won't have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!"

Ingredients

30 m servings 417 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside.
  2. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
  3. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.
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Reviews

128
  1. 190 Ratings

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My wife loves when I cook this for her. I made a few changes to make it a little more interesting though. First, I use The Best Thai Peanut Sauce recipe I found on allrecipes. Instead of frozen ...

We loved this and declared it "restaurant good." We used fresh veggies (snow peas, mushrooms, onion, red pepper, green onions). I did not batter the tofu, just soaked it in soy sauce and sauteed...

Excellent tofu!! (To make sure the tofu didn't fall apart in the wok, I placed the tofu block under a cookie sheet with a coffee can on top to weight it down. I let it sit for probably 45 minute...