Tofu Peanut Stir-Fry

Here is another tested and tasted recipe from allrecipes.com! Enjoy with your favorite long grain rice or pilaf! As a first timer when it comes to using cornstarch with my tofu, this can me a messy production for the novice. I made a mess with the cornstarch stage when coating the tofu. Nothing a good clean-up cannot fix (lol). The time and mess is worth it! This is a delicious dish-Enjoy!

Serving Size: 8

Ingredients:
- 1 teaspoon vegetable oil
- 1 (16 ounce) package frozen stir-fry vegetables
- 1/2 teaspoon minced fresh ginger
- salt and pepper to taste
- 2 eggs, beaten
- 1 cup cornstarch
- salt and pepper to taste
- 1 (14 ounce) package firm tofu, drained and cubed
- 1/2 cup vegetable oil
- 3/4 cup peanut sauce
- 1/4 cup chopped peanuts

Instructions:

1. Heat the vegetable oil in wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper.
   
2. Remove vegetables from skillet, and set aside.
3. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
4. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown.
   
5. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.