2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1/4 cup organic vegetable broth
2 tablespoons lower-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil
How to Make It
Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl. Add onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.
Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add bok choy; stir-fry 3 minutes. Add carrots; stir-fry 2 minutes. Add snow peas; stir-fry 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
Combine remaining 1 1/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk. Add broth mixture to pan; cook until slightly thickened (about 1 minute).
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I typically don't have luck with tofu so the fact that this was a successful dish is a plus. Next time, I want to add some mushrooms and I will cut the tofu into a bit smaller pieces. Loved the sauce and anything with baby bok choy is good anyway so...will def make again!
I will make this again, but will play around with it a bit. For example, my tofu didn't turn out as browned as I would like, so I decided not to add it back to my dish with the onions, ginger, and garlic. I stir fried the veggies and added the sauce/cornstarch mixture, then removed from the pan. Then I returned the tofu to the wok and added a little more hoisin and soy sauce and stir fried it for 1 minute. I put it in a separate dish. It actually tasted better than it looked I put the tofu on top of my brown rice and veggies which needed a little more something…but it was good, but it is worth a second try. My main suggestion, is to have everything ready to go BEFORE you begin cooking. I was scrambling around a bit near the end.
I loved the fresh veggies and sauce, and the tofu was surprisingly good. I used a nonstick wok and cooked everything on medium heat, which means that my tofu didn't brown as much as it would have in a regular wok. I didn't have hoisin sauce, so I substituted barbecue sauce, and that seemed to work fine.
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