Ingredients:
- 1 tsp vegetable oil
- 1 (16 ounce) package frozen stir-fry vegetables
- 1/2 tsp 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
- 1/2 cup vegetable oil
- 3/4 cup peanut sauce
- 1/4 cup chopped
Preparation:
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.
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.
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.
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