Tofu and Vegetable Stir-Fry with Peanut Sauce

Recipe by: Nina Bolka

 

Ingredients

• 1 teaspoon Vegetable Oil
• 2 Fresh Zucchini, chopped
• 2 Fresh Carrots, chopped
• 1/2 White Onion, chopped
• 1 Cup of Green Beans
• 1 Bell Pepper, Chopped
• 1 T fresh Ginger, minced
• Salt and Pepper

Tofu:

• 3/4 ounce Tofu, cubed (*remember to press out the excess water)
• 2 eggs, beaten
• 1 cup Cornstarch
• Salt and Pepper
• 3/4 cup Vegetable Oil
• 3/4 cup peanut sauce (can purchase or make: see separate recipe below)
• 1/4 cup chopped peanuts

 

Directions

VEGETABLES:

1. Heat the vegetable oil in a large skillet over medium heat. Add the vegetables and sauté until tender.
2. Continue to stir and add the minced ginger. Salt and pepper to taste. Once vegetables are cooked to desired tenderness, remove from heat and place vegetables in a dish. Set aside.

TOFU:

1. Whip the eggs in a bowl. Then, in a different bowl, add cornstarch, salt, and pepper.
2. Dip the tofu in the eggs, then the cornstarch.
3. Put the vegetable oil in the skillet and heat up. On medium heat, cook the coated tofu for 5 minutes, or until golden and brown.
4. Stir in the peanut sauce and chopped peanuts to coat.

 

THAI PEANUT SAUCE

Use this amazing peanut sauce recipe from SheSimmers: Thai Home Cooking blog. For everything Thai, check out Leela’s site.

This sauce makes the tofu and rice. It has a nice kick to it that finishes sweet, just what you want in a peanut sauce. Her recipe makes a lot, but keeps well in the fridge or freezer.

SERVING:

Reheat the vegetables if they’ve cooled. Prepare rice for the bottom of bowl. Add the vegetables, tofu, and peanut sauce on top. Enjoy!