Food Babies

No, not you…. you, the bowlegged one

Tofu Peanut Stir Fry

Posted by kathleenerindavis on June 23, 2009

Yes, it’s been a really long time since we’ve updated. But don’t fear, both me and Hil Hil are still cookin’! In fact I made a super fancy curry a month or so ago when my mom came to visit and Hil Hil and I stayed up past 3am making chocolate-covered strawberries and other goodies for her bridal shower a few weeks ago. (Speaking of which, Hil Hil got married!! check out my occasionally updated blog for more info)

Anyways, living in NYC, I seem to end up going out to eat much more than my budget really allows for. So last week I suggested I cook dinner after work for my bf and I. I wanted something simple and yummy. He’s a big meat-eater, and not a tofu fan, but he really liked this:

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

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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.

    (recipe and photo via allrecipes.com)

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