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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 280.2
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,082.7 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 10.6 g

View full nutritional breakdown of Thai-style Tofu and Veggie stir fry calories by ingredient
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Thai-style Tofu and Veggie stir fry

Submitted by: LSFARR76008

Introduction

The rich textures of the tofu cooked using the Dry Fry and Marinate Method are highlighted by the savory flavors of peanut butter and sesame oil. Joined with the crisp veggies, they make a hearty Asian inspired main dish. Serve with steamed brown or white rice for a compleat meal. The rich textures of the tofu cooked using the Dry Fry and Marinate Method are highlighted by the savory flavors of peanut butter and sesame oil. Joined with the crisp veggies, they make a hearty Asian inspired main dish. Serve with steamed brown or white rice for a compleat meal.
Number of Servings: 4

Ingredients

    Thai Tofu Marinade Ingredients:

    1/2 cup fish sauce (or soy sauce)
    1/2 cup rice wine (or sherry)
    1/4 cup palm sugar (or brown sugar)
    Splash of rice vinegar
    Juice from 1/2 lime
    1 small shallot (or half onion), finely minced

    Thai Stir Fry Ingredients:

    1/4 cup creamy reduced fat peanut butter
    2 Tlbs reduced sodium soy sauce
    2 Tlbs lime juice
    1/3 cup water
    2 tsp sesame oil
    2 tsp cornstarch
    1/2 tsp red pepper flakes
    1 brick of firm tofu cut into 1/2-inch thick slices, then cut into triangles



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Directions

First, prepare your marinade by mixing the Thai Tofu Marinade Ingredients, set aside.
Drain Tofu and slice into 1/2" thick slices, then slice into triangles or strips if you prefer.
Put the tofu pieces between two absorbent cloth napkins or woven dish towels (NOT terry cloth) and gently press, enough to get a lot of water out but not hard enough to squish it.
Dry-frying:
Use a Teflon pan at medium heat on an electric range, low to medium-low on a gas range. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. You want to leech all of the moisture out of your tofu, so do not use oil--leave the pan dry. As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.
Place the tofu pieces in the marinade and stir well, making sure the tofu is submerged. Marinate for at least a half an hour.
While Tofu is marinating, cut veggies into desired shape, strips or chunks making sure they are somewhat uniform so that they all cook about the same. In a small bowl, whisk together the peanut butter, soy sauce, and limejuice until smooth. Add the water, sesame oil, cornstarch, and red pepper flakes and whisk until blended.
In the same pan tofu was cook in, spray nonstick cooking spray and heat over high heat.
Add the carrots and broccoli, cook about 4 minutes, add the red pepper and sugar snap peas, cook about 2 minutes or until peas are thawed and all veggies are tender crisp.
Add the peanut butter mixture and drained tofu, reserving marinade, cook until the sauce thickens slightly, about 1 minute. Add reserved marinade to increase sauce if serving over rice.
(Rice soaks up the sauce leaving it dry in my opinion)

Serves 4


Number of Servings: 4

Recipe submitted by SparkPeople user LSFARR76008.






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