From: Maren -
Berkeley, CA, USA
- 1/3 cup hoisin sauce
- 2 Tbsp Chinese rice wine or dry sherry
- 1 Tbsp Oriental sesame oil
- 1 Tbsp tamari soy sauce
- 2 Tbsp vegetable oil
- 1 lb extra-firm tofu, sliced, patted very dry, then cut into
2 x 1/2-inch logs
- 6 garlic cloves, minced
- 1/8 tsp crushed red pepper flakes
- 1 red bell pepper, cut into 3x1/2-inch strips
- 1 bunch broccoli, cut into small florets, stalks peeled and
sliced (about 5 cups)
- 1/2 cup walnut halves 1/3 cup water
(1) Combine the first four ingredients in a small bowl and set
(2) Heat the oil in a wok or large skillet over high heat until
it is hot but not smoking. Make sure the tofu is patted very dry
to prevent sticking. Add the tofu and stir-fry until lightly golden
all over. Remove to a platter and reduce the heat to medium-high.
(3) If there is no oil left in the pan, add a teaspoon or so. Add
the garlic and crushed pepper flakes and cook 1 minute. Stir in
the red bell pepper, broccoli, and wanuts and toss to coat with
the garlic. Pour in the water, toss, then cover the pan. Cook 5
minutes, or until the vegetables are tender yet still crunchy.
(4) Stir in the tofu, then pour on the sauce mixture. Stir-fry
1 minute, or until the sauce coats everything and is thickened.
Serve on rice. Serves 3 to 4.
To organize yourself cook 1 1/2 cups rice before you begin stir-frying
and keep it warm on the back burner; the stir-frying will take only
a few minutes.