- 1 teaspoon vegetable oil
- 1 (16 ounce) package frozen stir-fry vegetables
- 1/2 teaspoon minced fresh ginger
- salt and pepper to taste
- 2 eggs, beaten
- 1 cup cornstarch
- salt and pepper to taste
- 1 (14 ounce) package firm tofu, drained and cubed
- 1/2 cup vegetable oil
- 3/4 cup peanut sauce
- 1/4 cup chopped peanuts
- 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.
04/07/2017
recipepes.com
Tofu Peanut Stir-Fry, recipe
PT15M
PT1H
5
455 calories
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