Tofu Hoisin Stir Fry

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Tofu Hoisin Stir Fry

 

Sauce:

1/3 cup hoisin sauce

2 tablespoons Chinese rice wine or dry sherry

1/3 teaspoon sesame oil

1 tablespoon tamari

 

Stir Fry:

2 tablespoons vegetable oil

1 pound extra firm tofu, sliced, patted very dry, then cut into 2 x 1/2 inch

logs

6 garlic cloves, minced

1/8 teaspoon crushed red pepper

1 red bell pepper, cut into 3 x 1/2 inch strips

1 bunch broccoli, cut into small florets, stalks peeled and sliced, about 5

cups

1/2 cup walnut halves

1/3 cup water

 

Combine sauce ingredients in a small bowl and set aside. Heat oil in a wok or

large skillet over high heat until hot but not smoking. Make sure tofu is

patted very dry to prevent sticking. Add tofu to wok and stir fry until lightly

golden. Transfer tofu to a platter and reduce heat to medium high. Add a tsp of

oil to the wok. Add garlic and crushed red pepper flakes and cook 1 minute.

Stir in red bell pepper, broccoli and walnuts and toss to coat with the garlic.

Pour in water, toss vegetables, then cover the pan. Cook 5 minutes or until

vegetables are tender but crunchy. Stir in tofu, then pour on the sauce

mixture. stir fry 1 minute or until the sauce coats everything and is

thickened. Serve on rice. Serves 4.

 

 

 

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