Tofu Peanut Stir-Fry
- Number of Servings: 8
Ingredients
1 Teaspoon vegetable oil1 package of stir-fry veggies1 head of brocolli1/2 teaspoon of minced fresh gingersalt and pepper to taster2 eggs, beaten1 cup of cornstarch (or flour)1 14 ounce package of extra-firm tofu, drained and cubed1/4 cup of vegetable oil3/4 cup of Trader Joe's Thai peanut sauce1/8 of a cup of chopped peanuts
1. Heat the oil in a large skillet or wok over med. heat and cook the veggies until tender. Mix in the ginger, salt and pepper. Remove the veggies from the heat and set aside.
2. Place the eggs in a bowl. In a seperate bowl, mix cornstarch, salt and pepper. Dip the tofu cubes first in the egg and then in the cornstarch mixture to coat.
3. Heat the remaining oil in a skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and the peanuts. Continue to cook and stir until sauce hs thickened and tofu is well-coated. Serve with the vegetables.
Number of Servings: 8
Recipe submitted by SparkPeople user AWEEMEE.
2. Place the eggs in a bowl. In a seperate bowl, mix cornstarch, salt and pepper. Dip the tofu cubes first in the egg and then in the cornstarch mixture to coat.
3. Heat the remaining oil in a skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and the peanuts. Continue to cook and stir until sauce hs thickened and tofu is well-coated. Serve with the vegetables.
Number of Servings: 8
Recipe submitted by SparkPeople user AWEEMEE.
Nutritional Info Amount Per Serving
- Calories: 298.6
- Total Fat: 18.0 g
- Cholesterol: 53.2 mg
- Sodium: 78.2 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.7 g
- Protein: 10.6 g
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