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Ingredients

Directions

  • Press tofu dry; slice in half lengthwise, then into 1/4-inch-thick pieces. In a shallow dish, combine cornstarch, 1 tsp salt and 1/2 tsp black pepper. Heat oil in a large stainless skillet over med-high. Dredge tofu in seasoned cornstarch and add to pan in 2 batches. Cook until crispy, 2 to 3 min per side, adding oil as needed. Transfer to a paper-towel-lined plate to drain.

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  • Meanwhile, whisk peanut butter, tamari, vinegar and sriracha; stir in 2 1/2 to 3 tbsp water. To a second skillet over med-high, add veggies. Cook until thawed, about 2 min. Stir half the peanut sauce, rice and 1/4 tsp salt into veggies. Top rice mixture with tofu, drizzle with peanut sauce and top with scallions. Savor the Sauce: Make extra peanut sauce to use as a dip for veggies or a dressing for salad or cold noodles. Frying Facts: We used cornstarch for dredging our tofu because it makes fried foods extra crispy. It's a pure starch, so it works even better than wheat flour, which contains gluten. Try it with fish, pork or vegetables. Or mix it with an equivalent amount of AP flour and use for fried chicken.

Nutrition Facts

481 calories; 26 g total fat; 1127 mg sodium. 46 g carbohydrates; 16 g protein;

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