I softened 3 cloves of garlic, a quarter of a large white onion, and a 1/2 teaspoon of minced ginger in oil in a wok. Then I added broccoli, red and green pepper, mushrooms, and some sliced water chestnuts, and cooked them in some jarred peanut sauce. In a separate pan, I fried the breaded tofu cubes until they were crispy and turning brown, then lifted them out of the oil with a slotted spoon and added them to the veggies in the wok. I drizzled on more peanut sauce and added some Sriracha chili sauce, and stirred everything up. We ate it with brown rice. I had never had tofu cooked this way and I really enjoyed it. I wish that it had stayed crispy after I added it to the veggies and sauce, but it kept a nice flavor.
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I softened 3 cloves of garlic, a quarter of a large white onion, and a 1/2 teaspoon of minced...