Looks great doesn’t it? Well, don’t judge a book by its’ cover. This looks great but the only flavor is from the bottled stir-fry sauce. The thing you get first and foremost from the sauce is saltiness. Then there is a subtle spiciness afterwards. I had problems with the tofu as well. The directions said to coat the tofu with the cornstarch before adding it to a bowl that has a mixture of finely chopped peanuts, sesame seeds, ginger and crushed red pepper. Since the tofu was coated with the cornstarch, I couldn’t get that mixture to stick to the tofu at all. Then I couldn’t seem to get the tofu browned up either. I was in pain from a back problem, so my patience was wearing thin.
With the possibility that I am judging this dish too harshly because of being in pain, I am sharing the recipe with you so you can give it a shot. I hope that you had a good day and tomorrow will be even better.
Take care y’all !
- 1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
- 1/4 cup finely chopped peanuts (used 1/4 cup chopped salted peanuts)
- 1 tablespoon sesame seeds
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger (used ground ginger)
- 1/8 teaspoon crushed red pepper (used heaping 1/4 teaspoon)
- 1 tablespoon cooking oil (used peanut oil)
- 1 (16-ounce) bag frozen stir-fry vegetables, thawed
- 2/3 cup bottled stir-fry sauce (used House of Tsang Classic Stir-Fry Sauce)
- 2 scallions, thinly sliced (about 1/4 cup)
- 2 cups hot cooked brown rice
- Lightly coat tofu with cornstarch. In a bowl, combine 1 tablespoon of the peanuts, the sesame seeds, ginger and red pepper. Add tofu; toss gently.
- Heat oil in a large skillet over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown.
- Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes or until heat through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Sprinkle with remaining peanuts and the scallions. Serve over rice.
Recipe source unknown.
I wasn’t paid in any form to promote House of Tsang.