| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons cornstarch
- 3 tablespoons Chinese rice wine or dry sherry
- 1/3 cup oyster sauce
- 1 14 -ounce block firm tofu, drained
- 1 cup unsalted peanuts (preferably raw)
- 1/4 cup peanut oil or vegetable oil
- 2 teaspoons minced ginger
- 3 cloves garlic, minced
- 8 whole dried arbol chiles (or 2 jalapeno peppers, halved lengthwise)
- Kosher salt
- 12 ounces shiitake mushrooms, stems removed, caps quartered
- 1 pound sugar snap peas, strings removed, halved crosswise
Instructions
- Make the marinade: Whisk 2 tablespoons cornstarch, the rice wine, oyster sauce and 2 tablespoons water in a large bowl. Cut the tofu in half horizontally to make 2 large rectangles, then cut each rectangle into 4 squares. Add to the marinade and turn to coat.
- Cook the peanuts in the peanut oil in a large skillet over medium heat, stirring, until lightly golden, 4 to 5 minutes. Remove the skillet from the heat and transfer the nuts to a bowl with a slotted spoon.
- Drain the tofu, reserving the marinade; sprinkle both sides with the remaining 4 tablespoons cornstarch. Return the skillet to medium-high heat; add the tofu and cook until golden, 4 minutes per side. Remove to a plate. Add the ginger, garlic, chiles and 1 teaspoon salt to the skillet; stir-fry 30 seconds. Add the mushrooms and snap peas; stir-fry until crisp-tender. Whisk the marinade with 1 1/2 cups water, add to the skillet and stir until thick, 2 to 3 minutes. Add the tofu and nuts and heat through. If using dried chiles, remove before serving.
Nutrition Facts
| Calories | 556 |
| Total Fat | 38 grams |
| Saturated Fat | 6 grams |
| Sodium | 664 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 8 grams |
| Protein | 25 grams |
Reviews
I love a good fried tofu, but this sauce just didn’t do it for me. Too bland and boring. Sorry, but this recipe is going in my junk file.
I was not impressed with this recipe. I found it lacking in flavor depth and bland aside from the heat from the pepper. I won’t make this again.
My husband and I both enjoyed this sooo much. He was hesitant to try Tofu dinners so when i found this recipe in my food network magazine (April 2012 i knew this would be the recipe to win him over. it did! Great recipe! four thumbs-Up ;-
I followed the recipe exactly and it is possibly the best stirfry that I have ever made! The flavor explodes in your mouth. I’ve bought enough ingredents to make it twice more. Good work whoever came up with this one.