HealthNotes

Hoisin Vegetable and Tofu Stir-Fry

• From: Delicious Living Magazine

Ingredients

• Sauce:1/3 cup hoisin sauce

• 2 Tbs Chinese rice wine or dry sherry

• 1 Tbs sesame oil

• 1 Tbs tamari

• Stir-Fry:2 Tbs vegetable oil

• 1 lb extra-firm tofu, sliced, patted very dry, then cut into 2x1/2-inch (5x1.25cm) logs

• 6 garlic cloves, minced

• 1/8 tsp crushed red pepper

• 1 red bell pepper, cut into 3x1/2-inch (8x1.25cm) strips

• 1 bunch broccoli, cut into small florets, stalks peeled and sliced (about 5 cups or 575g)

• 1/2 cup walnut halves

• 1/3 cup water

The garlic and hot pepper flakes in this stir-fry are a nice foil for the sweetness of the hoisin sauce. 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 minu

Directions

• Combine sauce ingredients in a small bowl and set aside.
• Heat oil in a wok or large skillet over high heat until hot but not smoking. Make sure tofu is patted very dry to prevent sticking. Add tofu to wok and stir-fry until lightly golden. Transfer tofu to a platter and reduce heat to medium-high.
• Add a tsp of oil to the wok. Add garlic and crushed red pepper flakes and cook 1 minute. Stir in red bell pepper, broccoli and walnuts and toss to coat with the garlic. Pour in water, toss vegetables, then cover the pan. Cook 5 minutes or until vegetables are tender but crunchy.
• Stir in tofu, then pour on the sauce mixture. Stir-fry 1 minute or until the sauce coats everything and is thickened. Serve on rice.