Tofu Peanut Stir-Fry

1/2 cup plus 1 teaspoon vegetable oil, divided1 package (16 ounces) frozen stir-fry vegetables 1/2 teaspoon minced fresh gingerSalt and pepper to taste2 eggs, beaten1 cup cornstarchSalt and pepper to taste1 package (14 ounces) firm tofu, drained and cubed 3/4 cup peanut sauce 1/4 cup chopped peanutsHeat 1 teaspoon oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger and season with salt and pepper. Remove vegetables from skillet and set aside.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.Heat 1/2 cup oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. 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.Serves eight.Nutrition values per serving: 364 calories, 27 g fat (3 g saturated), 21 g carbohydrates, 4 g fiber, 14 g protein, 27 mg cholesterol, 214 mg sodium.AllRecipes.com