Tofu Hoisin With Broccoli, Red Pepper and Walnuts

Total Time
1hr
Prep 40 mins
Cook 20 mins

This recipe takes a little more prep time than most of my other recipes but it's so delicious I don't mind. This is adapted from a recipe in Jeanne Lemlin's "Vegetarian Pleasures." I modified it so it is more in keeping with our Nutritarian eating style. To shorten prep time, you can use frozen broccoli and jarred garlic. You can serve it over whole grain rice if you wish. Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit at least 30 minutes before cutting it into 1/2 inch cubes.

Ingredients Nutrition

Directions

  1. Press tofu, then cut into 1/2 inch cubes. See Anne Sainz’s notes above for more detailed instructions.
  2. Combine hoisin, sherry, sesame oil and soy sauce in medium bowl and whisk until smooth to make sauce. Set aside.
  3. Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
  4. Coat large skillet with oil. Add tofu and stir-fry on medium high heat until lightly golden all over. Remove from pan and add to sauce mixture.
  5. Lower heat to medium. Put garlic, pepper flakes, mushrooms, red bell pepper and walnuts into skillet. Cook 5 minutes or until peppers are tender yet still crunchy, adding small amounts of water if needed to prevent sticking or burning.
  6. Add tofu-sauce mixture and mix until sauce coats everything and is thickened.
  7. Add broccoli and heat through just before serving.