Peanut Tofu Stir-Fry



6 servings (serving size: 1 1/3 cups stir-fry and 1/2 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 27 Minutes
Other: 30 Minutes

Nutritional Information

Calories 229
Fat 8.2 g
Satfat 1.3 g
Protein 10.4 g
Carbohydrate 30.5 g
Cholesterol 0 mg
Iron 2.3 mg
Sodium 421 mg
Caloriesfromfat 31 %
Fiber 3.3 g
Calcium 203 mg


1 (16-ounce) package firm tofu, drained
1 1/2 cups uncooked instant rice
1/2 teaspoon salt, divided
1 teaspoon grated lime rind
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon chili garlic sauce
4 teaspoons roasted peanut oil, divided
2 cups pre shredded carrot
2 cups thinly sliced red onion
4 cups very thinly sliced bok choy
2 garlic cloves, minced
2 tablespoons chopped unsalted, dry-roasted peanuts


Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 1-inch cubes. Set aside.

. Cook rice according to package directions, using 1/4 teaspoon salt and omitting fat. Stir in lime rind. Remove from heat; keep warm.

. Combine broth and next 3 ingredients in a small bowl; stir with a whisk until well blended. Set aside.

. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu and remaining 1/4 teaspoon salt; stir-fry 7 minutes or until golden brown. Place in a large bowl; keep warm.

. Heat 1/2 teaspoon oil in pan over medium-high heat. Add carrot and onion; stir-fry 4 minutes or until crisp-tender. Add to tofu; keep warm. Heat remaining 1/2 teaspoon oil in pan. Add bok choy and garlic; stir-fry 2 minutes or until crisp tender. Add broth mixture; cook 30 seconds or until thick, stirring constantly. Stir in tofu mixture. Sprinkle with peanuts. Serve over lime rice.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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