Tofu Simmered in Hoisin Sauce by Deborah Madison

Recipe by KateL
READY IN: 15mins




  • 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.