Crispy Tofu & Stir-Fried Vegetables with Peanut Sauce
- 1/2 cup Water
- 1/4 cup Jif® No Added Sugar Creamy Peanut Butter Spread
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha sauce
- 2 cloves garlic, minced
- 1/2 cup cornstarch
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- 3/4 cup Vegetable Oil
- 1 (12 to 14 oz.) block extra-firm tofu
- 1 (12 to 16 oz.) package frozen stir-fry vegetables
- hot cooked rice
- Step 1
WHISK water, peanut butter, soy sauce, vinegar, Sriracha and garlic in small bowl until smooth. Set aside.
- Step 2
STIR cornstarch, salt and pepper in shallow dish until blended.
- Step 3
HEAT oil in large nonstick skillet over medium-high heat.
- Step 4
CUT tofu in half lengthwise, then into 1/2-inch thick slices. Coat with cornstarch mixture. Place in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Remove from skillet. Drain on paper towels.
- Step 5
DRAIN off all but 1 tablespoon oil from skillet. Prepare stir-fry vegetables in same skillet according to package instructions. When almost done, stir in peanut butter mixture. Top with tofu. Heat through. Serve over rice.