Stir-fries are fun to make because anything goes. You can combine almost any vegetables with any sauces, but we prefer going with Asian flavors, like the peanut sauce in this recipe. If you don’t make your own peanut sauce and use a store bought variety, make sure that the sodium is relatively low. You’d be surprised how much sodium is in a typical sauce like that.
- Prep Time:15m
- Cook Time:15m
- Total Time:30m
- Serves: 4 servings
- Category: Entrees, Vegetarian
Ingredients
- 1 tsp. olive oil
- 1/2 c celery, chopped
- 1/2 c onion, chopped
- 1/2 c red bell pepper, chopped
- 1/2 c carrots, chopped
- 1/2 tsp. fresh ginger root, minced
- sea salt and pepper, to taste
- 2 Â eggs, beaten
- 1 c cornstarch
- sea salt and pepper, to taste
- 1 (14 ounce) package firm tofu, drained and cubed
- 1/8 c vegetable oil
- 3/4 c peanut sauce of your choice
- 1/4 c peanuts, roughly chopped
Instructions
- Warm the olive oil in a large skillet or wok over medium heat and add the celery, onion, bell pepper, and carrots once it is warm. Cook until they are tender (about 5 minutes).
- Toss the ginger into the pan and season with sea salt and pepper. Mix to combine and then pour the vegetables onto a plate. Set aside.
- Place the eggs in a bowl and whisk to beat them. In a separate bowl, mix the cornstarch, sea salt, and pepper. Dip tofu cubes in the beaten eggs and then the cornstarch mixture to coat.
- Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu for 5 minutes, or until golden brown.
- Add the peanut sauce and peanuts to the pan, along with the cooked vegetables, and cook for one minute. Serve with brown rice as an optional side.
