Hoisin-Drenched Tofu and Stir-Fried Vegetables

Cooking Light. August 2003. This on is for ME!

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• Tofu

• 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 lbs firm tofu, water-packed, drained and cut into (1/2-inch thick)

• Stir-fry

• 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 onions, bottoms
• 2  tablespoons  minced fresh garlic
• 1 1⁄2 teaspoons  chili paste with garlic
• 1 1⁄2 cups red bell peppers, strips
• 1 1⁄2 cups yellow bell peppers, strips
• 1⁄2 lb snow peas, trimmed
• 2  tablespoons sake (rice wine) or 2  tablespoons sherry wine
•  sliced green onion top
• 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.
2. Let stand at room temperature 1 hour.
3. Preheat oven to 375°.
4. Bake tofu mixture at 375° for 35 minutes. Discard marinade.
5. To prepare stir-fry, combine 3 1/2 tablespoons soy sauce, sugar, and 1 teaspoon sesame oil.
6. 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.
7. Add bell peppers; stir-fry 1 minute. Add peas and 2 tablespoons sake; cook 3 minutes or until peas are tender, stirring constantly.
8. Add tofu, soy sauce mixture, and green onion tops; toss gently to combine. Cook 2 minutes or until thoroughly heated. Serve over rice.