Tofu Peanut Stir-Fry

This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!

Ingredients

• 1 teaspoon vegetable oil

• 1 (16 ounce) package frozen stir-fry vegetables

• ½ teaspoon minced fresh ginger

• salt and pepper to taste

• 2 eggs, beaten

• 1 cup cornstarch

• salt and pepper to taste

• 1 (14 ounce) package firm tofu, drained and cubed

• ½ cup vegetable oil

• ¾ cup peanut sauce

• ¼ cup chopped peanuts

Directions

1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender.

2. Mix in the ginger, and season with salt and pepper.

3. Remove vegetables from skillet, and set aside.

4. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper.

5. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.

6. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown.

7. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated.

8. Serve with the vegetables.

Ginger Veggie Stir-Fry

This is a great recipe that can be tweaked with whatever fresh vegetables you have on hand. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.

Ingredients

• 1 tablespoon cornstarch
• 1 1/2 cloves garlic, crushed
• 2 teaspoons chopped fresh ginger root, divided
• 1/4 cup vegetable oil, divided
• 1 small head broccoli, cut into florets
• 1/2 cup snow peas
• 3/4 cup julienned carrots
• 1/2 cup halved green beans
• 2 tablespoons soy sauce
• 2 1/2 tablespoons water
• 1/4 cup chopped onion
• 1/2 tablespoon salt

Directions

1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.