Stir Fry: Tofu Peanut Stir-Fry | Submitted By: Ani

1 teaspoon vegetable oil1 (16 ounce) package frozen stir-fry vegetables1/2 teaspoon minced fresh gingersalt and pepper to taste2 eggs, beaten1 cup cornstarchsalt and pepper to taste1 (14 ounce) package firm tofu, drained and cubed1/2 cup vegetable oil3/4 cup peanut sauce1/4 cup chopped peanutsHeat 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  Calories: 417 | Total Fat: 28.7g | Cholesterol: 53mg

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Reviewed on May 20, 2007 by Avellana    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. Was this review helpful? [ YES ]
40 users found this review helpful We loved this and declared it "restaurant good." We used fresh veggies (snow peas, mushrooms,... Reviewed on Jan. 24, 2008 by seattlespice    This is a great recipe! I used fresh veggies: Broccoli, red pepper, green pepper, red onion, bamboo shoots, celery, carrot and bean sprouts. Buy extra firm tofu and cut it into 1/4 to 1/2 inch squares. If you drain the tofu it shouldn't crumble. By cutting it smaller, you get more peanut taste instead of tofu. I also poured the rest of the peanut sauce, from the jar, over the dish when I was done. I might suggest pouring some peanut sauce over the veggies too and heating through if you really like peanut sauce like we do. This makes a great left over for lunch. I added soy sauce to the rice I served it on and it was great. Was this review helpful? [ YES ]
12 users found this review helpful This is a great recipe! I used fresh veggies: Broccoli, red pepper, green pepper, red onion,... I do not hesitate in giving this recipe five stars. My son loves cooked carrots, tofu & peanut butter--so to throw all those flavors together into one recipe turned out to be a real HIT with my preschooler. That means we were able to get peas, broccoli & water chestnuts into him unawares with the fabulous coating of peanut sauce. My husband upped the hot sauce on his serving tableside, my son did not consider his own as-is serving too spicy, & this is a wheat-free recipe (for me), so it won all all fronts! We loved the textures with the fried tofu over rice vermicelli and the crunch of crushed peanuts. NOTE--there is a lot of peanut in here, so if you have even the slightest sensitivity, beware. 2nd note--the time to make this is underestimated. It took lots of prep time--namely making the peanut sauce (I used a recipe from a Stir Fry book, which tasted delicious, but required some food processing). A new favorite! Was this review helpful? [ YES ]
12 users found this review helpful I do not hesitate in giving this recipe five stars. My son loves cooked carrots, tofu &... I was very pleased with the way this dish turned out. I didn't follow the recipe exactly as stated, because I didn't have all of the ingredients on hand. I also added some additional ingredients to suit my taste. Instead of stir-fry veggies, I used a mixture of frozen sliced carrots with broccili and cauliflower, which I added to one chopped sauteed onion and three 3 cloves of minced garlic. Powdered ginger was used, but next time I will be sure to use fresh. I skipped the eggs and tossed the tofu in arrowroot, instead of cornstarch, before cooking it in the hot oil. I used a very good prepared Thai peanut sauce and added whole almonds, as suggested by another reviewer. To enhance the flavor more, I added five spice powder, garlic powder and soy sauce. We all loved this dish and found it was best served over rice. The almonds complimented the flavors well and added a nice crunch. This is definitely a keeper. Thanks for sharing. Was this review helpful? [ YES ]
11 users found this review helpful I was very pleased with the way this dish turned out. I didn't follow the recipe exactly as... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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