Tofu Simmered in Hoisin Sauce by Deborah Madison
- Reviews 2
Ready In: 15 mins
Serves: 2-4
Ingredients
- 12 ounces soft tofu (1 carton) or 12 ounces firm tofu (1 carton)
- 2 teaspoons peanut oil
- 2 teaspoons peanut oil
- 1⁄3 cup hoisin sauce
- 1 tablespoon thin soy sauce or 1 tablespoon light soy sauce
- 1 tablespoon rice wine or 1 tablespoon sherry wine
- 1 garlic clove, minced
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon peanut oil
- 1⁄2 cup water or 1⁄2 cup vegetable stock or 1⁄2 cup chicken stock
- 1 tablespoon black sesame seeds or 1 tablespoon white sesame seeds, toasted in a small skillet, for garnish
- 1 scallion, including the 3 inches of green, thinly sliced diagonally, for garnish
Directions
- If using soft tofu, it is easier to crumble it and heat it up as part of the sauce in step 5.
- If using hard tofu, drain it, wrap it in a towel and press while assembling the ingredients for the sauce. Slice it crosswise to a scant 1/2 inch thick, then into triangles. Blot with paper toweling.
- Heat a nonstick skillet, brush with 2 teaspoons of peanut oil, then add the cut up hard tofu. Fry over medium-high heat until golden, then turn, adding another 2 teaspoons of peanut oil, and browning the other side.
- Combine the hoisin sauce, soy sauce, rice wine (or sherry), garlic, pepper and remaining 1 teaspoon of peanut oil.
- Stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly.
- Cook over medium heat until bubbling and slightly reduced, about 2 minutes.
- Garnish with sesame seeds and sliced scallions.
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