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1
Combine the sauce ingredients in a small bowl.
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2
Before beginning to stir-fry, prepare the vegetables and have all the Ingredients at hand.
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3
In a wok or possibly large skillet, heat 2 Tbsp.
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of the oil on medium-high heat.
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5
Add in the garlic and Chile and stir-fry for just 30 seconds before adding the tofu.
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Continue to stir-fry for 3 to 4 min, till the tofu is lightly browned.
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7
Remove the tofu and set it aside.
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8
Add in another Tbsp.
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of oil to the wok, heat for a few seconds, and then add in the broccoli.
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Stir-fry for a minute and pour in the sherry.
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Stir-fry for 3 min.
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12
If the broccoli begins to scorch, add in a Tbsp.
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of water.
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Add in the scallions and optional bell pepper, continue to stir-fry for a minute, and then the tofu and the sauce.
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15
Stir carefully and bring to a simmer.
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Simmer for 3 or possibly 4 min, till the sauce thickens.
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Top with peanuts and serve immediately.
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REVIEW: Tested: half recipe.
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Modifications include: vegetable oil spray and sesame oil for flavor; orange juice instead of sherry; red pepper flakes; included red bell pepper; vegetable broth instead of water in the sauce.
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20
Fast lunch made from things we keep on hand.
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The hoisin was a little harsh.
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So we added a little teriyaki.
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Served with mixed brown and white basmati and baked chow mein noodles instead of peanuts.
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NOTES : A satisfying saute/fry is enriched by sweet, spicy flavor of Chinese hoisin sauce.
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(See review)
