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Tofu Peanut Stir-Fry

Tofu Peanut Stir-Fry

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Ani

Ani

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Darter02
164

Darter02

4/24/2007

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-fry 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!

Avellana
94

Avellana

5/20/2007

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 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.

MAJORSKY
66

MAJORSKY

5/13/2005

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. That 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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