"the cook who has a variety of herbs, spices, and dressings or sauces at his or her disposal, can make tofu entrees that are anything but bland. Having a supply of Litehouse dressings, dips, and herbs in my kitchen means that hundreds more unique tofu dishes are possible in my kitchen, and in yours." ~
2 14-ounce pkgs plain tofu
2 Tbsp. sunflower safflower or peanut oil divided
2 Tbsp. low-sodium soy sauce divided
1 12-ounce pkg. fresh or frozen green peas
1 large orange yellow or red bell pepper sliced thinly
1/2 tsp. sea salt
1 Tbsp. cornstarch
1 cup vegetable broth (or water)
2 tsp. Chinese Five-Spice Powder
½ tsp. white pepper
1 Tbsp. Litehouse® Instantly Fresh Basil
½ cup Litehouse® Thai Peanut
Litehouse Litehouse® Instantly Fresh Spring Onion (for garnish)
1. Drain tofu and place on clean dish towel, one at a time, and squeeze moisture from tofu. Slice tofu into one-inch cubes (see photos).
2. Heat 1 Tbsp. oil in wok until oil begins shimmering, indicating that it’s hot. Place half of the cubed tofu carefully in oil and stir fry until crust forms on surface of tofu. Season tofu with 1 Tbsp. of soy sauce and continue stir frying for 2-3 minutes. Remove first batch of tofu from wok and place in a bowl. Repeat frying and seasoning process with the remaining tofu. Return first batch of tofu to wok.
3. Pour broth in a small mixing bowl and add cornstarch. Wisk until corn starch is dissolved; pour into wok.
4. Add peas, bell peppers, salt, Litehouse seasonings, Five-Spice powder, white pepper and. Bring broth to boil and lower heat to simmer for 10 minutes or until broth has thickened. Pour Litehouse Thai Peanut Dressing over tofu and vegetables and stir gently with a wooden spoon.
5. Garnish stir fry with Litehouse Instantly Fresh Spring Onion. Serve with rice or noodles.