Tofu Peanut Stir-Fry

How to cook Tofu Peanut Stir-Fry

Ingredients: 1 teaspoon vegetable fuel 1 (16 ounce) package frozen stir-fry vegetables 1/2 teaspoon minced fresh ginger salt and pepper to stylishness 2 eggs, beaten 1 cup cornstarch salt and pepper to discretion 1 (14 ounce) package firm tofu, drained and cubed 1/2 cup vegetable fuel 3/4 cup peanut brazenness 1/4 cup chopped peanuts

Directions: Heat the oil in a large skillet or wok over medium enthusiasm, and cook the vegetables until cash. Mix in the ginger, and season with salt and fleck. Remove vegetables from skillet, and set aside. Place the eggs in a basin. In a separate pan, mix the cornstarch, cured, and spot. Dip tofu cubes first in the egg, then the cornstarch mixture to cagoule. Heat the remaining oil in the skillet or wok over medium stimulate, 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.


Servings Per System: 8

Amount Per Serving

Calories: 417

Total Fat: 28.7g Cholesterol: 53mg Sodium: 812mg Total Carbs: 27.4g Dietary Fiber: 2.7g Protein: 15.2g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving owing:8 peoples

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