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Ingredients
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1 teaspoon vegetable oil
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1 (16 ounce) package frozen stir-fry vegetables
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½ teaspoon minced fresh ginger
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salt and pepper to taste
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2 eggs, beaten
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1 cup cornstarch
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salt and pepper to taste
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1 (14 ounce) package firm tofu, drained and cubed
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½ cup vegetable oil
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¾ cup peanut sauce
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¼ cup chopped peanuts
Directions
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Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside.
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Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
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Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.
Nutrition Facts (per serving)
417 | Calories |
29g | Fat |
27g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 417 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 5g | 25% |
Cholesterol 47mg | 16% |
Sodium 812mg | 35% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 15g | 30% |
Vitamin C 9mg | 10% |
Calcium 388mg | 30% |
Iron 2mg | 12% |
Potassium 250mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.