Tofu hoisin with broccoli, red peppers, and walnuts

2 Servings

Ingredients

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 Cloves garlic, minced
⅛ teaspoon Crushed red pepper
1 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

Directions

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

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