Directions:
- To prepare tofu, combine first 6 ingredients, stirring well with a whisk. Arrange tofu in a single layer on a foil-lined jelly roll pan; pour hoisin mixture over tofu, turning tofu to coat. Let stand at room temperature 1 hour.
- Preheat oven to 375°.
- Bake tofu mixture at 375° for 35 minutes. Discard marinade.
- To prepare stir-fry, combine 3 1/2 tablespoons soy sauce, sugar, and 1 teaspoon sesame oil.
- Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add green onion bottoms, 2 tablespoons garlic, and chile paste; stir-fry 15 seconds. Add bell peppers; stir-fry 1 minute. Add peas and 2 tablespoons sake; cook 3 minutes or until peas are tender, stirring constantly. Add tofu, soy sauce mixture, and green onion tops; toss gently to combine. Cook 2 minutes or until thoroughly heated. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 881.52 Kcal (3691 kJ) | ||
| Calories from fat | 68.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 12% | |
|---|---|---|---|
| Cholesterol | 2.5mg | 1% | |
| Sodium | 1161.03mg | 48% | |
| Potassium | 203.82mg | 4% | |
| Total Carbs | 177.04g | 59% | |
| Sugars | 16.4g | 66% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 13.87g | 28% | |
| Vitamin C | 96.8mg | 161% | |
| Vitamin A | 2.5mg | 84% | |
| Iron | 41mg | 228% | |
| Calcium | 31.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 163.5 Kcal (685 kJ) | ||
| Calories from fat | 12.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 12% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 1% | |
| Sodium | 215.35mg | 48% | |
| Potassium | 37.81mg | 4% | |
| Total Carbs | 32.84g | 59% | |
| Sugars | 3.04g | 66% | |
| Dietary Fiber | 0.69g | 15% | |
| Protein | 2.57g | 28% | |
| Vitamin C | 17.9mg | 161% | |
| Vitamin A | 0.5mg | 84% | |
| Iron | 7.6mg | 228% | |
| Calcium | 5.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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