Hoisin-Drenched Tofu and Stir-Fried Vegetables |
|
 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Cooking Light. August 2003. This on is for ME! Ingredients:
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) |
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.
|
|