Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Tofu and Veggies in Peanut Sauce
Orange Beef-Style Tofu Stir-Fry
Vegetable and Tofu Stir-fry
Tofu with Ground Pork Stir-Fry
Braised Tofu
MORE
Top Related Articles
Vegetarian Cuisine
Tofu Tips
Super-Easy Stir-Fry
Dinner in an Instant
Japanese Cuisine
Making a Vegetarian Lasagna (Video)
Pasta, Per Favore
Making Meatloaf
Forming Pizza Crust
Vegetarian Meals
Related Collections
Frozen Mixed Vegetables
30-Minute Meatless Mains
Frozen Vegetables
Quick and Easy Vegetarian Main Dishes
Vegetarian Main Dishes - Asian
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Tofu Peanut Stir-Fry
SUBMITTED BY:
Ani
PHOTO BY:
EBONY3
"This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won't have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!"
RECIPE RATING:
Read Reviews
(48)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
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.
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Apr. 26, 2006 by
Angel of Harlem
X
Full Review
Angel of Harlem
Apr. 26, 2006
Great recipe changed it a bit added 1 tsp chinese 5 spice to the veggies. I also used raw veggies, green & red pepper, broccoli, mushrooms, kale chopped fine,1 zucchini cooked until tender Only veggies i had, then added 1 scallion chopped 1/2 red onion chopped 2 green onions 1 cup of bean sprouts tossed only to mix in. Cooked the tofu as per the recipe but added some more chinese 5 spice 1/2 tsp. Also 1/2 tsp sambal oelek (HOT) for heat. cooked as per recipe then added (homemade peanut sauce) 1/2 cup whole almonds. Stir in cooked veggies serve. So good no need for any side rice or veggies. Even my 6 & 7 year old liked it. Great recipe thanks Ani. Diane
Was this review helpful?
[
YES
]
9 users found this review helpful
Great recipe changed it a bit added 1 tsp chinese 5 spice to the veggies. I also used raw...
MORE
MORE
Reviewed on May 13, 2005 by
MAJORSKY
X
Full Review
MAJORSKY
May 13, 2005
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!
Was this review helpful?
[
YES
]
9 users found this review helpful
Excellent tofu!! (To make sure the tofu didn't fall apart in the wok, I placed the tofu block...
MORE
MORE
Reviewed on Apr. 24, 2007 by
Darter02
X
Full Review
Darter02
Apr. 24, 2007
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!
Was this review helpful?
[
YES
]
5 users found this review helpful
My wife loves when I cook this for her. I made a few changes to make it a little more...
MORE
MORE
Reviewed on May 20, 2007 by Avellana
X
Full Review
Avellana
May 20, 2007
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.
Was this review helpful?
[
YES
]
4 users found this review helpful
We loved this and declared it "restaurant good." We used fresh veggies (snow peas, mushrooms,...
MORE
MORE
Reviewed on Jul. 31, 2006 by
EBONY3
X
Full Review
EBONY3
Jul. 31, 2006
I was very pleased with the way this dish turned out. I didn't follow the recipe exactly as stated, because I didn't have all of the ingredients on hand. I also added some additional ingredients to suit my taste. Instead of stir-fry veggies, I used a mixture of frozen sliced carrots with broccili and cauliflower, which I added to one chopped sauteed onion and three 3 cloves of minced garlic. Powdered ginger was used, but next time I will be sure to use fresh. I skipped the eggs and tossed the tofu in arrowroot, instead of cornstarch, before cooking it in the hot oil. I used a very good prepared Thai peanut sauce and added whole almonds, as suggested by another reviewer. To enhance the flavor more, I added five spice powder, garlic powder and soy sauce. We all loved this dish and found it was best served over rice. The almonds complimented the flavors well and added a nice crunch. This is definitely a keeper. Thanks for sharing.
Was this review helpful?
[
YES
]
3 users found this review helpful
I was very pleased with the way this dish turned out. I didn't follow the recipe exactly as...
MORE
MORE
Reviewed on Jun. 21, 2006 by
lisandreasings
X
Full Review
lisandreasings
Jun. 21, 2006
I do not hesitate in giving this recipe five stars. My son loves cooked carrots, tofu & peanut butter--so to throw all those flavors together into one recipe turned out to be a real HIT with my preschooler. That means we were able to get peas, broccoli & water chestnuts into him unawares with the fabulous coating of peanut sauce. My husband upped the hot sauce on his serving tableside, my son did not consider his own as-is serving too spicy, & this is a wheat-free recipe (for me), so it won all all fronts! We loved the textures with the fried tofu over rice vermicelli and the crunch of crushed peanuts. NOTE--there is a lot of peanut in here, so if you have even the slightest sensitivity, beware. 2nd note--the time to make this is underestimated. It took lots of prep time--namely making the peanut sauce (I used a recipe from a Stir Fry book, which tasted delicious, but required some food processing). A new favorite!
Was this review helpful?
[
YES
]
3 users found this review helpful
I do not hesitate in giving this recipe five stars. My son loves cooked carrots, tofu &...
MORE
MORE
Reviewed on Jan. 24, 2008 by seattlespice
X
Full Review
seattlespice
Jan. 24, 2008
This is a great recipe! I used fresh veggies: Broccoli, red pepper, green pepper, red onion, bamboo shoots, celery, carrot and bean sprouts. Buy extra firm tofu and cut it into 1/4 to 1/2 inch squares. If you drain the tofu it shouldn't crumble. By cutting it smaller, you get more peanut taste instead of tofu. I also poured the rest of the peanut sauce, from the jar, over the dish when I was done. I might suggest pouring some peanut sauce over the veggies too and heating through if you really like peanut sauce like we do. This makes a great left over for lunch. I added soy sauce to the rice I served it on and it was great.
Was this review helpful?
[
YES
]
2 users found this review helpful
This is a great recipe! I used fresh veggies: Broccoli, red pepper, green pepper, red onion,...
MORE
MORE
Reviewed on Jan. 10, 2008 by
CARRIE6208
X
Full Review
CARRIE6208
Jan. 10, 2008
For the new year we plan on eating meat only 2 days a week, so we tried this as it is a vegetarian dish. My husband LOVED it, I thought the veggies were a bit dry. I tried adding more peanut sauce to fix the problem, but it made it too spicy.
Was this review helpful?
[
YES
]
2 users found this review helpful
For the new year we plan on eating meat only 2 days a week, so we tried this as it is a...
MORE
MORE
Reviewed on Jun. 21, 2006 by RODCMC
X
Full Review
RODCMC
Jun. 21, 2006
I really enjoyed this dish. A few tips: (1) Use FIRM to EXTRA FIRM TOFU (a response to those complaining about it "falling apart"); I used MEDIUM: that's all I had. (2) I took some frozen green beans, thawed them, cut onions, added celery, salt and FRESH ginger. Great vegetable dish. (3) My minor complaint: too much oil, so I will probably use 1/4 C oil next time. (4) If you have a Trader Joe's in your area, i would strongly suggest using their Peanut Sauce. Fabulous! I only have about 1 TBSP left over, but it was great. I now know to not use too much sauce next I make this dish. Good luck and thanks for reading.
Was this review helpful?
[
YES
]
2 users found this review helpful
I really enjoyed this dish. A few tips: (1) Use FIRM to EXTRA FIRM TOFU (a response to...
MORE
MORE