Monday, June 21, 2010

Recipe: Tofu Peanut Stir-Fry

Tofu Peanut Stir-Fry

Serves 4

2 eggs, beaten
1 Cup cornstarch
¼ tsp salt
¼ tsp pepper
1 (14 oz) package firm or extra firm tofu
1 tsp oil
2 cloves garlic, minced
½ tsp minced ginger
3-4 Cups stir-fry veggies of your choice (I used broccoli, carrots, bok choy, onions and snow peas)
1 Tbs Chinese Five Spice
½ Cup peanut oil
¼ Cup peanuts

Process the following until smooth:
¾ Cup coconut milk
1 tsp red curry
¼ Cup smooth peanut butter
2 Tbs sugar
1 Tbs lemon juice
¼ tsp salt

Stir-Fry ingredients

Peanut sauce ingredients

1. Whirl together sauce ingredients

2. Drain tofu. Place tofu between towels and set a plate or bowl on top for about 30 minutes to press excess liquid out of the tofu. Cut into 2” pieces.
3. Beat eggs in a bowl. In another bowl, add cornstarch, salt and pepper.

4. Dredge tofu in eggs, then in the cornstarch mixture. Set aside.

5. Heat oil in a wok and add garlic, ginger, and vegetables. Stir fry until crisp tender.

6. Add spice and stir, then transfer wok contents into a bowl and cover with foil to keep warm.

7. Heat peanut oil in wok and add tofu. Fry until browned, about five minutes.

8. Stir in sauce and peanuts and cook until thickened.

8. Serve over cooked brown rice or whole wheat spaghetti. Enjoy!

For a printable recipe, click here.

1 comment:

Rice Palette said...

This looks amazing!! It's great that you provided a lot of photos to guide us along the way! Definitely bookmarking this :)

Is your blog attached to a Twitter account? I'd like to receive more of your recipes!