Tofu hoisin with broccoli, red peppers, and walnuts
2 Servings
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Hoisin sauce |
| 2 | tablespoons | Chinese rice wine (or dry sherry) |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Tamari |
| 2 | tablespoons | Vegetable oil |
| 1 | pounds | Extra-firm tofu, * |
| 6 | \N | Cloves garlic, minced |
| ⅛ | teaspoon | Crushed red pepper |
| 1 | \N | Red bell pepper, cut in 3\"x1/2\"slices |
| 1 | bunch | Broccoli, cut in small florets, stalks, peeled and sliced, about 5 cups |
| ½ | cup | Walnut halves |
| ⅓ | cup | Water |
SAUCE
STIR-FRY
* Sliced [about ½" thick], patted very dry, then cut into 2"x1/2" logs.
[Start rice.] 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 dy to prevent sticking. Add tofu to wok and stir-fry until llightly golden. Transfer tofu to a platter and reduce heat to medium-high.
Add a teaspoon of oil to the wok. Add garlic and crushed red pepper flakes and cook 1 min. 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 min or until vegetables are tender but crunchy.
Stir in tofu, then pour on the sauce mixture. Stir-fry 1 min or until the sauce coats everything and is thickned.
Serve on rice.
NOTES : From Main Course Vegetarian Pleasures by Jeanne Lamlin Posted to EAT-L Digest 01 Dec 96 Recipe by: Veg Times
From: Kaye Sykes <kaye_sykes@...> Date: Mon, 2 Dec 1996 09:42:27 +0100