Hoisin Tofu And Vegetables Recipe
Ingredients
| Firm tofu package | 1 | |
| 1 tablespoon hoisin sauce | ||
| 1 tablespoon low-sodium soy sauce | ||
| Dry sherry | 1 Tablespoon | |
| Chili garlic sauce | 2 Teaspoon | |
| 2 teaspoons dark sesame oil | ||
| Bok choy | 2 Cup (16 tbs), sliced | |
| Garlic | 3 Clove (5gm), minced | |
| Red bell pepper | 1 To taste, cut into thin strips | |
Directions
1 .Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes.
2. Combine hoisin sauce and next 3 ingredients in a small bowl; add tofu, tossing gently to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic, and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Reduce heat to low; add tofu mixture. Cook 2 minutes, or until tofu is thoroughly heated and vegetables are glazed.
2. Combine hoisin sauce and next 3 ingredients in a small bowl; add tofu, tossing gently to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic, and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Reduce heat to low; add tofu mixture. Cook 2 minutes, or until tofu is thoroughly heated and vegetables are glazed.
Chef
