Tofu and Peanut Stir Fry

I love tofu and I could eat peanuts almost every day.  This light stir fry is flavorful, delicious, and loaded with vegetables.

Recipe adapted from Food Network

Ingredients:

1 14 ounce block extra firm tofu drained

2 tablespoons cornstarch

3 tablespoons rice wine

1/3 cup oyster sauce

1 cup peanuts

2 teaspoons minced ginger

3 cloves garlic minced

1 jalapeno pepper finely chopped

6 ounces Shitake mushrooms sliced

6 ounces sugar snap peas

1 cup baby carrots halved

3 radishes cut into matchsticks

Directions:

1. Drain tofu.  Wrap in paper towels and press gently to remove excess liquid.
2. Mix marinade.  Whisk 2 tablespoons cornstarch, rice wine, oyster sauce, and 2 tablespoons water.
3. Slice tofu into ½ inch slices.  Pour marinade over the tofu.
4. Drain the tofu reserving the marinade.
5. Air fry the tofu at 370 for 20 minutes flipping over halfway.  Spray with grilling spray before cooking to prevent sticking.
6. Add 1 ½ cups water to the reserved marinade.  Whisk to combine.
7. Heat a nonstick skillet over medium high heat.  Spray with olive oil spray.
8. Add the carrots and radishes to the pan.  Pour the marinade over the carrots and radishes.  Cook for 10 minutes on medium heat until carrots are tender.  
9. Add ginger, garlic, jalapeno to skillet and stir fry for 30 seconds.
10. Add mushrooms and snap peas.  Stir fry until crisp and tender.
11. Add tofu and peanuts to skillet.
12. Serve and enjoy!