Hoisin-Drenched Tofu and Stir-Fried Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A vibrantly seasoned marinade of hoisin sauce and five-spice powder is baked into the tofu, so the flavor really sinks in. Select the firm water-packed tofu, which stands up to stir-frying. Use your largest skilled for this dish. Ingredients:
3/4 cup hoisin sauce |
1/3 cup sake (rice wine) |
3 tablespoons low-sodium soy sauce |
1 1/2 tablespoons minced fresh garlic |
1 teaspoon dark sesame oil |
3/4 teaspoon five-spice powder |
1 1/2 pounds firm water-packed tofu, drained and cut into (1/2-inch thick) slices |
3 1/2 tablespoons low-sodium soy sauce |
1 1/2 tablespoons sugar |
1 teaspoon dark sesame oil |
1 1/2 tablespoons olive oil |
3 tablespoons finely chopped green onion bottoms |
2 tablespoons minced fresh garlic |
1 1/2 teaspoons chile paste with garlic |
1 1/2 cups red bell pepper strips |
1 1/2 cups yellow bell pepper strips |
1/2 pound snow peas, trimmed |
2 tablespoons sake (rice wine) or sherry |
2 cups (1-inch) sliced green onion tops |
4 1/2 cups hot cooked jasmine rice |
Directions:
1. 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.
2. Preheat oven to 375°.
3. Bake tofu mixture at 375° for 35 minutes. Discard marinade.
4. To prepare stir-fry, combine 3 1/2 tablespoons soy sauce, sugar, and 1 teaspoon sesame oil.
5. 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.
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