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Tofu Stir Fry With Peanut Sauce

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  Water 1⁄2 Cup (8 tbs)
  Carrots 2 Medium, peeled and cut into matchstick strips
  Coarsely shredded green cabbage 1 Cup (16 tbs)
  Coarsely shredded red cabbage 1 Cup (16 tbs)
  Bean sprouts 2 Cup (32 tbs), drained (Fresh Or Canned)
  Firm tofu 1 Pound, cut into 3/4 inch cubes
  Vegetable oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Scallions with tops 8 , sliced diagonally into 1-inch lengths
  Vegetable bouillon cube 1 , dissolved in 1/3 cup water
  Water 1⁄3 Cup (5.33 tbs)
  Cream style peanut butter 1⁄4 Cup (4 tbs)
  Reduced-sodium soy sauce 2 Tablespoon
  Cider vinegar 1 Tablespoon
  Sugar 1 Tablespoon
  Canned chow mein noodles 3 Ounce (1 Can)

ln a deep 12-inch skillet over high heat, bring the water to a boil.
Layer in the carrots, green and red cabbage, and bean sprouts.
Reduce the heat to moderate, cover, and boil for 2 minutes.
Add the tofu, cover, and cook for 3 minutes or until the vegetables are crisp-tender and the tofu is hot.
Drain off all the liquid, transfer the vegetable mixture to a large heatproof bowl, and cover loosely with foil.
Add the oil to the skillet and heat for 1 minute over moderate heat.
Add the garlic and scallions and stir-fry for 2 minutes or until crisp-tender.
Transfer to the bowl.
In the same skillet, combine the vegetable bouillon, peanut butter, soy sauce, vinegar, and sugar.
Simmer over low heat, whisking often, until smooth about 2 minutes.
Mix the sauce into the vegetable mixture in the bowl.
Add half of the noodles and toss until coated.
Transfer to a platter and sprinkle the remaining noodles on top.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Milk Product

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Tofu Stir Fry With Peanut Sauce Recipe