Hoisin-Drenched Tofu And Stir-Fried Vegetables

Name: Hoisin-Drenched Tofu And Stir-Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tofu:; 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 pounds firm water-packed tofu, drained and cut into (1/2-inch thick) slices; Stir-fry:; 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 onion bottoms; 2 tablespoons minced fresh garlic; 1 1/2 teaspoons chile paste with garlic; 1 1/2 cups red bell pepper strips; 1 1/2 cups yellow bell pepper strips; 1/2 pound snow peas, trimmed; 2 tablespoons sake (rice wine) or sherry; 2 cups (1-inch) sliced green onion tops; 4 1/2 cups hot cooked jasmine rice

Servings: persons

Tofu:
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 pounds firm water-packed tofu, drained and cut into (1/2-inch thick) slices
Stir-fry:
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 onion bottoms
2 tablespoons minced fresh garlic
1 1/2 teaspoons chile paste with garlic
1 1/2 cups red bell pepper strips
1 1/2 cups yellow bell pepper strips
1/2 pound snow peas, trimmed
2 tablespoons sake (rice wine) or sherry
2 cups (1-inch) sliced green onion tops
4 1/2 cups hot cooked jasmine rice

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. Let stand at room temperature 1 hour.
2
Preheat oven to 375u00b0.
3
Bake tofu mixture at 375u00b0 for 35 minutes. Discard marinade.
4
To prepare stir-fry, combine 3 1/2 tablespoons soy sauce, sugar, and 1 teaspoon sesame oil.
5
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. Add bell peppers; stir-fry 1 minute. Add peas and 2 tablespoons sake; cook 3 minutes or until peas are tender, stirring constantly. Add tofu, soy sauce mixture, and green onion tops; toss gently to combine. Cook 2 minutes or until thoroughly heated. Serve over rice.

1032

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Tofu:, 3/4 cup hoisin sauce, 1/3 cup sake (rice wine), 3 tablespoons low-sodium soy sauce, and more.

Yes, Hoisin-Drenched Tofu And Stir-Fried Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!