Tofu Stir-Fry with Peanut Sauce
A delicious stir-fry of tofu mixed with a variety of vegetables, topped with a tangy peanut sauce, then garnished with chopped peanuts.
For the peanut sauce
- 1/2 cup of peanut butter
- 1 tsp of granulated garlic
- 2 tbsp of soy sauce
- 1 tsp of brown sugar
- 1 tbsp of lime juice
- 1/4 tsp of crushed red pepper
- 1/2 cup of water
For the stir-fry
- 1 package firm or extra firm tofu
- 1/2 cup of canola or vegetable oil
- 16 oz of stir-fry vegetables
- 1 tsp of ginger
- Salt and pepper to taste
- 1 cup of flour
- 2 eggs
- 1/4 cup of chopped peanuts
- Place all the sauce ingredients except the water into a blender or food processor.
- Blend well, then slowly add the water until you have reached your desired thinness.
- Set the sauce aside.
- Drain your tofu, then cut into cubes.
- Heat up 2 tbsp of the oil in a wok or frying pan.
- Place the vegetables in and cook until slightly tender.
- Season the vegetables with salt, pepper, and the ginger.
- Cook for another 2 minutes, then set aside.
- Set up two shallow bowls or plates. In one mix the flour with some salt and pepper. In the second, beat the two eggs well.
- Heat up more oil in your wok.
- Working in batches, take the tofu cubes and dip them into the egg, then coat them with flour.
- Place your coated tofu into the oil and cook until the outside is a crispy golden brown.
- When you've coated and cooked all the tofu, place the vegetables back into the wok with the tofu.
- Pour the peanut sauce and chopped peanuts in, then gently mix.
- Cook the stir-fry for 5-6 more minutes until all the flavors have blended together.
Slowly add the water to your sauce as you blend it. Your goal is a thick, but pourable consistency similar to ketchup.
When I say "stir-fry vegetables", then I mean at least a combination of broccoli, carrots, and sugar snap peas. You could add in chopped red peppers, mushroom, water chestnuts, and/or baby corn if you wish. In all honesty, I usually take a shortcut with a bag of frozen stir-fry vegetables. If you go this route, make sure you defrost them first.
Be careful when you're mixing/handling the tofu in the cooking process. Be gentle, so you don't break up the pieces.
Outside of vegetable choices, the only other big variation I could fathom would be if you just do not want tofu. If that's the case, then try cut up pieces of chicken. Just make sure you cook them all the way.
If you wish to avoid the eggs and go totally vegan, then try using some oil to coat the tofu before covering with flour.
Serve this stir-fry with rice or noodles. If you wish for a more colorful plating, then do not mix in the vegetables with the cooked tofu and sauce, but put it all together in the plating.