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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 minutes.
Ingredients
Sauce:
1/3 cup (80mL) hoisin sauce
2 Tbsp (30mL) Chinese rice wine or dry sherry
1 Tbsp (15mL) sesame oil
1 Tbsp (15mL) tamari
Stir-Fry:
2 Tbsp (30mL) vegetable oil
1 pound (455g) extra-firm tofu, sliced, patted very dry, then cut into 2x1/2-inch (5x1.25cm) logs
6 garlic cloves, minced
1/8 tsp (0.5g) 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 (60g) walnut halves
1/3 cup (80mL) water
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.
