Stir-fry with tofu, chili pepper and peanuts
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 556, total fat 38 G., saturated fats 6 G., proteins 25 G., carbohydrates 34 G., fiber 8 G., cholesterol - mg, sodium 664 mg, sugar - G.
Calories 556, total fat 38 G., saturated fats 6 G., proteins 25 G., carbohydrates 34 G., fiber 8 G., cholesterol - mg, sodium 664 mg, sugar - G.
Stir-fry with tofu, chili pepper and peanuts - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons corn or potato starch
- 3 tbsp. l. Chinese rice wine or dry sherry
- 1/3 cup oyster sauce
- 1 package (400 g) tofu, drained
- 1 cup peanuts
- 1/4 cup peanut or vegetable oil
- 2 tsp freshly chopped ginger
- 3 cloves garlic, minced
- 8 dried chiles de arbol (or 2 fresh jalapeños, halved lengthwise)
- Coarse salt
- 350 g shiitake mushrooms, stems removed, caps quartered
- 450 g sugar snap peas, deveined, cut in half
We recommend
Recipes with similar ingredients: starch, sake, sherry, oyster sauce, tofu, Peanut, Peanut butter, ginger root, garlic, pepper de arbol, jalapeno pepper, shiitake mushrooms, sugar snap peas
Cooking the dish according to the recipe:
- Prepare the marinadeIn a large bowl, combine 2 tablespoons cornstarch, rice wine, oyster sauce, and 2 tablespoons water. Cut the tofu in half, then cut each half into 4 squares. Add the tofu to the marinade and toss to combine.
- Heat peanut oil in a skillet over medium heat. Add peanuts and cook, stirring, until lightly golden, 4-5 minutes. Using a slotted spoon, transfer the nuts to a bowl.
- Remove the tofu from the marinade and coat it in the remaining cornstarch. Heat the same pan with oil to medium-high heat. Add tofu and fry, until golden brown, 4 minutes on each side.
- Transfer the tofu to a serving dish. Add ginger, garlic, chili peppers, and 1 teaspoon of salt to the pan. Fry, stirring constantly, for 30 seconds. Add the mushrooms and snap peas and continue frying, stirring constantly, until golden brown.
- Mix the marinade with 1.5 cups of water and add to the pan. Bring to a boil and continue cooking, stirring, until thickened, 2-3 minutes. Add the tofu and nuts to the pan and heat through briefly. Remove the chili peppers before serving.
Categories:
Similar recipes
