Tofu Peanut Stir-Fry

    (207)
    30 mins

    Cubes of tofu are stir-fried in a wok until golden brown and slightly crispy, then tossed with vegetables and peanut sauce.


    199 people made this

    Ingredients
    Serves: 8 

    • 1 teaspoon vegetable oil
    • 500g chopped vegetables (carrots, broccoli, snow peas)
    • 1/2 teaspoon grated ginger
    • salt and freshly ground black pepper to taste
    • 2 eggs
    • 150g cornflour
    • salt and freshly ground black pepper to taste
    • 450g firm tofu, drained and cubed
    • 120ml (1/2 cup) vegetable oil
    • 180ml (3/4 cup) peanut sauce
    • 30g chopped peanuts

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat 1 teaspoon oil in a large frying pan or wok over medium heat, and stir-fry the vegetables until tender. Add the ginger and season with salt and pepper. Remove vegetables from frying pan and set aside.
    2. Place the eggs in a bowl and beat well. In a separate bowl, mix the cornflour, salt and pepper. Dip the tofu cubes first in the egg, and then in the cornflour mixture to coat.
    3. Heat the remaining oil in the frying pan or wok over medium heat, and cook the tofu for 5 minutes, or until golden brown. Add the peanut sauce and peanuts and continue to cook, stirring, until sauce has thickened and tofu is well coated. Serve with the vegetables.

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    Reviews and ratings
    Global ratings:
    (207)

    Reviews in English (140)

    by
    171

    My wife loves when I cook this for her. I made a few changes to make it a little more interesting though. First, I use The Best Thai Peanut Sauce recipe I found on allrecipes. Instead of frozen stir-fry veggies I use fresh red bell pepper, a yellow pepper, fresh snow peas and a can of sliced water chestnuts. I also use a light flour instead of the cornstarch. Before serving I also add a little extra sauce as my wife likes it that way. Personally, I really enjoy making this dish!  -  23 Apr 2007  (Review from Allrecipes US | Canada)

    by
    106

    We loved this and declared it "restaurant good." We used fresh veggies (snow peas, mushrooms, onion, red pepper, green onions). I did not batter the tofu, just soaked it in soy sauce and sauteed it. I made my own peanut sauce from this recipe: 3/4 cup light coconut milk, 1 tsp. red curry, 1/4 cup smooth peanut butter, 2 Tbs. brown or raw sugar, 1 Tbs. lemon juice, 1/4 tsp. salt. It was a little sweet, so I recommend less sugar and adding some pepper flakes or paprika. Making your own peanut sauce ensures the sauce is vegetarian, which many store-bought ones are not.  -  20 May 2007  (Review from Allrecipes US | Canada)

    by
    68

    Excellent tofu!! (To make sure the tofu didn't fall apart in the wok, I placed the tofu block under a cookie sheet with a coffee can on top to weight it down. I let it sit for probably 45 minutes. That squeezed out all the excess water.) The veggies were a little on the plain side because they're stir-fried with no sauce, so I added some soy sauce to taste at serving time. I will definitely keep this recipe for the future!  -  13 May 2005  (Review from Allrecipes US | Canada)

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