Tofu Peanut Stir-Fry
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!
Servings per recipe: 8
Calories per serving: 417
Preparation time: 15m
Total cooking time: 30m
Ingredients:
- 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
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.
Nutrion facts:
| Total Fat | 28.7g | 44% |
| Saturated Fat | 5.0g | |
| Cholesterol | 47mg | 16% |
| Sodium | 812mg | 32% |
| Potassium | 250mg | 7% |
| Total Carbohydrates | 27.4g | 9% |
| Dietary Fiber | 2.7g | 11% |
| Protein | 15.2g | 30% |
| Sugars | 2g | |
| Vitamin A | 548IU | |
| Vitamin C | 9mg | |
| Calcium | 388mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 5mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 58mg | |
| Folate | 36mcg |
