Tofu Stir Fry With Peanut Sauce Recipe
Summary
Main IngredientMilk Product
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| 2 medium-size carrots, peeled and cut into matchstick strips | ||
| 1 cup coarsely shredded green cabbage | ||
| 1 cup coarsely shredded red cabbage | ||
| Bean sprouts | 2 Cup (16 tbs), drained | |
| 1 pound firm tofu, cut into 3/4 inch cubes | ||
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 8 scallions, including tops, sliced diagonally into 1-inch lengths | ||
| 1 vegetable bouillon cube dissolved in 1/3 cup water | ||
| 1/4 cup cream-style peanut butter | ||
| 2 tablespoons reduced-sodium soy sauce | ||
| Cider vinegar | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Chow mein noodles | 1 Can (10oz) | |
Directions
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.
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.
Chef
