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Oxmoor House Photo by: Oxmoor House

Hoisin Tofu and Vegetables

Oxmoor House JANUARY 2004

  • Yield: 2 servings (serving size: 1 1/2 cups)
  • Cook time:5 Minutes
  • Prep time:13 Minutes
  • Stand:30 Minutes


  • 1 (14-ounce) package firm tofu
  • 1 tablespoon hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons chili garlic sauce (such as A Taste of Thai)
  • 2 teaspoons dark sesame oil
  • 2 cups sliced bok choy
  • 3 garlic cloves, minced
  • 1 red bell pepper, cut into thin strips


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.

Combine hoisin sauce and next 3 ingredients in a small bowl; add tofu, tossing gently to coat.

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.

Nutritional Information

Amount per serving
  • Calories: 209
  • Fat: 9.8g
  • Saturated fat: 1.4g
  • Protein: 14.8g
  • Carbohydrate: 15.7g
  • Cholesterol: 0mg
  • Iron: 3.0mg
  • Sodium: 757mg
  • Calories from fat: 42%
  • Fiber: 2.5g
  • Calcium: 151mg

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Hoisin Tofu and Vegetables recipe