I am trying to introduce tofu into our diet at my house because it is ahealthier protein, and I can get it cheaper than meat many times. My husband isn’t the biggest fan of the texture of tofu, but by draining it and tossing itin corn starch, it becomes nice and crispy! We cook the carrots until pretty tender for the babies, but you can substitute other veggies, too.

This recipe is the first time my husband has said, "Hey, this is pretty good!" about a tofu recipe. If you know my husband and how little he thinks of tofu, you should know that this must mean it's pretty darn good!

Stir Fry Tofu with Peanut Sauce

1 package extra firm tofu, diced

Corn starch

1 tablespoon canola oil

2 cups chopped carrots

1 cup diced onions

1 cup diced pineapple (drained)

2 cloves minced garlic

2 tablespoons peanut butter (natural or regular, depending on yourpreference)

2 tablespoons warm water

2 tablespoons cider vinegar

2 tablespoons soy sauce

Red pepper flakes to taste

Heat a non-stick skillet with oil over medium heat. Drain tofu very well.



Pat dry with a towel. Toss tofu with enough corn starch to coat. Put tofu, carrots and onions into hot pan. Cook until almost done, addpineapple and garlic and cook until pineapple and vegetables are the desired doneness.

While tofu mixture is cooking whisk all remaining ingredientsin a small bowl.

Sometimes I link up at the following places: Eat at Home, FridayFood at MomTrends, Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free, Hooking up with Houseof Hepworths, The Finer Thingsand I Dream of Clean’s Spring CleaningChallenge, The King's Court IV's What's Cooking Wednesdays   Hey What's for Dinner Mom's Meatless Monday and Organizing Junkie's Menu Planning Monday.