TOFU STIR-FRY WITH PEANUT SAUCE
This recipe is "Hearty and Healthy" collection is packed with protein from the tofu and peanut butter.
Serve over rice, preferably whole grain to enjoy the flavor.
- 14-16-oz. package of firm tofu
- 1/4 cup peanut oil
- Add 1 teaspoon. each minced garlic and ginger
- 1 1/2 cups trimmed snow peas
- 1 cup thinly sliced onion (1/2 medium onion)
- 1 cup thinly sliced red and green bell peppers
- 1/2 teaspoon toasted sesame oil
- 1/4 cup peanut butter
- 1/2 cup cornstarch
- 1 tablespoon chili-garlic sauce
- 2 tablespoon reduced-sodium soy sauce
- 3 tablespoon water
Drain the package tofu and wrap in several layers of paper towels; let drain for 20-30 minutes.
Discard paper towels.
Cut tofu block in half diagonally, then place both halves, cut edge down, on a cutting board.
Slice each wedge lengthwise into three 1/2"-thick triangles.
Season each piece lightly with salt and dredge in cornstarch to coat.
Heat peanut oil in a 10" pan over medium-high heat until oil is hot but not smoking, 2-3 minutes.
Add tofu and cook until golden, 3-4 minutes per side; transfer to a plate.
Add minced garlic and ginger to the pan; stir-fry until fragrant, about 30 seconds,
now add trimmed snow peas (about 1/2 lb.), onion and thinly sliced red and green bell peppers.
Stir-fry until crisp-tender, 2-3 minutes. In a small bowl, mix peanut butter, sesame oil,
chili-garlic sauce, reduced-sodium soy sauce and water.
Add peanut butter mixture to pan and stir-fry until sauce comes together and vegetables are evenly coated. Return tofu to pan, turning to coat. Serve over brown rice and sprinkle with sliced scallions.