Hoisin Tofu and Vegetables |
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Prep Time: 13 Minutes Cook Time: 5 Minutes |
Ready In: 18 Minutes Servings: 2 |
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Ingredients:
1 (14-ounce) package firm tofu |
1 tablespoon hoisin sauce |
1 tablespoon low-sodium soy sauce |
1 tablespoon dry sherry |
2 teaspoons chili garlic sauce (such as a taste of thai) |
2 teaspoons dark sesame oil |
2 cups sliced bok choy |
3 garlic cloves, minced |
1 red bell pepper, cut into thin strips |
Directions:
1. Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes.
2. Combine hoisin sauce and next 3 ingredients in a small bowl; add tofu, tossing gently to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic, and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Reduce heat to low; add tofu mixture. Cook 2 minutes, or until tofu is thoroughly heated and vegetables are glazed.
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