Hoisin-Drenched Tofu with Stir-Fried Vegetables

Hoisin-Drenched Tofu with  Stir-Fried Vegetables
6 Servings

1 recipe Hoisin Baked Tofu with reserved sauce (See Hoisin Marinade recipe)
1 ½ tablespoons olive or canola oil
3 tablespoons minced scallion, white section only
2 tablespoons minced garlic
1 ½ teaspoons hot chili paste, or to taste
1 large red bell pepper, cored, seeded, and cut into thin julienne strips
1 large yellow or orange pepper, cored, seeded, and cut into julienne strips
½ pound snow peas, ends snapped and veiny string removed
2 tablespoons rice wine or sake
2 cups scallion greens, cut into ½-inch length

1. Prepare the Hoisin Tofu as directed in the Hoisin Marinade recipe.
Prepare the other ingredients and arrange near the stove.
2. Heat a large wok or a deep, heavy skillet until very hot over high heat.
Pour in the oil and heat until hot, about 30 seconds. Add the white
sections of scallion, garlic, and chili paste, and stir-fry until fragrant,
about 15 seconds.  Scatter in the bell peppers and toss lightly for a minute.
Toss in the snow peas and rice wine and continue cooking, tossing lightly over high heat until the snow peas are tender, about 2 to 3 minutes  (if you need longer, cover briefly and cook until tender). Pour in the sauce and scallion greens and toss lightly to cook. Fold in the tofu slices and carefully stir to mix evenly and heat through. Scoop the stir-fry onto a warm serving platter and serve with steamed jasmine or Basmati rice.

Photo: http://holajalapeno.blogspot.com/2010/05/hoisin-tofu-and-sugar-snap-peas-recipe.html

 

HOISIN MARINADE

For 2 pounds  firm or extra-firm tofu that has been sliced through the length in half, wrapped in paper towels and pressed under a heavy pot for 20 minutes to 1 hour.

1 cup hoisin sauce
¼ cup  soy sauce
6 tablespoons rice wine or sake
¼ cups ketchup
3 tablespoons sugar
2 tablespoons minced garlic
3 tablespoons water

Mix together all of the marinade ingredients in a mixing bowl .
Let marinate 1 hour or overnight if possible, in the refrigerator.
Preheat the oven to 350 degrees. Arrange the marinated tofu on
a cookie sheet that has been lined with aluminum foil. Pour the
marinade on top and bake for 45 minutes. Remove from the oven
and cool slightly. Cut into pieces  slices that are ½ inch thick.
Use as directed in the stir-fry recipe below or in other recipes as desired.

 

FIVE-SPICE  MARINADE

For 2 pounds firm or extra-firm tofu that has been sliced through the length in half, wrapped in paper towels and pressed under a heavy pot for 20 minutes to 1 hour.

1 ½ tablespoons minced fresh ginger
1 ½ tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice wine or sake
1 teaspoon toasted sesame oil
1 teaspoon dried crushed chili peppers (optional)
½ tablespoon sugar
1 teaspoon five-spice powder (available in your supermarket spice section)

Mix together all of the marinade ingredients in a mixing bowl and
let marinate for 1 hour or overnight if possible. Preheat the oven to
350 degrees. Arrange the marinated tofu on a cookie
sheets that has been lined with aluminum foil. Pour the marinade
on top and bake for 35 to 45 minutes. Remove from the oven and cool slightly. Cut into pieces that are ½ inch thick, 2 inches long, and 1 inch wide. Use in stir-fried dishes.

 

 

 

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