Stir Fry Tofu with Peanut Sauce

    30 minutes

    Firm chunks of tofu velveted in cornflour to seal in the juices then fried in oil with your favourite vegetables then tossed with a prepared peanut sauce.

    205 people made this

    Serves: 8 

    • 1 teaspoon vegetable oil
    • 500g prepared stir-fry vegetables
    • 1/2 teaspoon grated ginger
    • salt and freshly ground black pepper, to taste
    • 2 eggs
    • 130g cornflour
    • salt and freshly ground black pepper, to taste
    • 450g firm tofu, drained and cubed
    • 1/2 cup vegetable oil
    • 3/4 cup peanut sauce
    • 30g chopped peanuts

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat 1 teaspoon oil in a large frying pan or wok over medium heat. Stir-fry the vegetables until tender. Add the ginger then season with salt and pepper. Remove vegetables from frying pan and set aside.
    2. Place the eggs in a bowl then whisk well. In a separate bowl, mix the cornflour, salt and pepper. Dip the tofu cubes first in the egg then in the cornflour mixture to coat.
    3. Heat the remaining oil in the frying pan or wok over medium heat then cook the tofu for 5 minutes, or until golden brown. Add the peanut sauce and peanuts. Continue to cook, stirring, until sauce has thickened and tofu is well coated. Serve with the vegetables.

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    Reviews in English (143)


    Used different ingredients. My wife loves when I cook this for her. I made a few changes to make it a little more interesting though. First, I use The Best Thai Peanut Sauce recipe I found on allrecipes. Instead of frozen stir-fry veggies I use fresh red capsicum, a yellow capsicum, fresh snow peas and a can of sliced water chestnuts. I also use a light flour instead of the cornflour. Before serving I also add a little extra sauce as my wife likes it that way. Personally, I really enjoy making this dish!  -  29 Sep 2008


    Used different ingredients. Great recipe changed it a bit added 1 tsp chinese 5 spice to the veggies. I also used raw veggies, green & red capsicum, broccoli, mushrooms, kale chopped fine,1 zucchini cooked until tender Only veggies i had, then added 1 spring onion chopped 1/2 red onion chopped 2 green onions 1 cup of bean sprouts tossed only to mix in. Cooked the tofu as per the recipe but added some more chinese 5 spice 1/2 tsp. Also 1/2 tsp sambal oelek (HOT) for heat. cooked as per recipe then added (homemade peanut sauce) 1/2 cup whole almonds. Stir in cooked veggies serve. So good no need for any side rice or veggies. Even my 6 & 7 year old liked it. Great recipe thanks Ani. Diane  -  29 Sep 2008


    Used different ingredients. I was very pleased with the way this dish turned out. I didn't follow the recipe exactly as stated, because I didn't have all of the ingredients on hand. I also added some additional ingredients to suit my taste. Instead of stir-fry veggies, I used a mixture of frozen sliced carrots with broccili and cauliflower, which I added to one chopped sauteed onion and three 3 cloves of minced garlic. Powdered ginger was used, but next time I will be sure to use fresh. I skipped the eggs and tossed the tofu in arrowroot, instead of cornflour, before cooking it in the hot oil. I used a very good prepared Thai peanut sauce and added whole almonds, as suggested by another reviewer. To enhance the flavor more, I added five spice powder, garlic powder and soy sauce. We all loved this dish and found it was best served over rice. The almonds complimented the flavors well and added a nice crunch. This is definitely a keeper. Thanks for sharing.  -  29 Sep 2008