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Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A vibrantly seasoned marinade of hoisin sauce and five-spice powder is baked into the tofu, so the flavor really sinks in. Select the firm water-packed tofu, which stands up to stir-frying. Use your largest skilled for this dish.

Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
6 servings (serving size: 1 cup stir-fry and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare tofu, combine first 6 ingredients, stirring well with a whisk. Arrange tofu in a single layer on a foil-lined jelly roll pan; pour hoisin mixture over tofu, turning tofu to coat. Let stand at room temperature 1 hour.

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  • Preheat oven to 375°.

  • Bake tofu mixture at 375° for 35 minutes. Discard marinade.

  • To prepare stir-fry, combine 3 1/2 tablespoons soy sauce, sugar, and 1 teaspoon sesame oil.

  • Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add green onion bottoms, 2 tablespoons garlic, and chile paste; stir-fry 15 seconds. Add bell peppers; stir-fry 1 minute. Add peas and 2 tablespoons sake; cook 3 minutes or until peas are tender, stirring constantly. Add tofu, soy sauce mixture, and green onion tops; toss gently to combine. Cook 2 minutes or until thoroughly heated. Serve over rice.

Nutrition Facts

427 calories; calories from fat 28%; fat 13.4g; saturated fat 2g; mono fat 4.8g; poly fat 5.3g; protein 18.7g; carbohydrates 57.4g; fiber 5.5g; iron 5.2mg; sodium 736mg; calcium 170mg.
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