Tofu Peanut Stir-Fry120 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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!” - by Ani
Original recipe yields 8 servings
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 417 cal
- 28.7 g
- 27.4 g
Based on a 2,000 calorie diet
Reviews (120)Rate This Recipe
"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 stir-f..." See morery veggies I use fresh red bell pepper, a yellow pepper, fresh snow peas and a can of sliced water chestnuts. I also use a light flour instead of the cornstarch. Before serving I also add a little extra sauce as my wife likes it that way. Personally, I really enjoy making this dish!"
"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 it. I..." See more made my own peanut sauce from this recipe: 3/4 cup light coconut milk, 1 tsp. red curry, 1/4 cup smooth peanut butter, 2 Tbs. brown or raw sugar, 1 Tbs. lemon juice, 1/4 tsp. salt. It was a little sweet, so I recommend less sugar and adding some pepper flakes or paprika. Making your own peanut sauce ensures the sauce is vegetarian, which many store-bought ones are not."
"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 minutes. Tha..." See moret squeezed out all the excess water.) The veggies were a little on the plain side because they're stir-fried with no sauce, so I added some soy sauce to taste at serving time. I will definitely keep this recipe for the future!"
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