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.
3/4 cup hoisin sauce
1/3 cup sake (rice wine)
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons minced fresh garlic
1 teaspoon dark sesame oil
3/4 teaspoon five-spice powder
1 1/2 pounds firm water-packed tofu, drained and cut into (1/2-inch thick) slices
3 1/2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sugar
1 teaspoon dark sesame oil
1 1/2 tablespoons olive oil
3 tablespoons finely chopped green onion bottoms
2 tablespoons minced fresh garlic
1 1/2 teaspoons chile paste with garlic
1 1/2 cups red bell pepper strips
1 1/2 cups yellow bell pepper strips
1/2 pound snow peas, trimmed
2 tablespoons sake (rice wine) or sherry
2 cups (1-inch) sliced green onion tops
4 1/2 cups hot cooked jasmine rice
How to Make It
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.
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.
This has become an old family favorite, and one of my picky 16yo son's faves! I have always used whatever veggies are on hand and in season, just adjust when you add to pan to make sure all are crisp-tender at the end. Also, I've always cubed the tofu after pressing - each piece soaks in the flavor. And I've never dumped the marinade after baking the tofu, I use a metal spatula to scoop up tofu and as much marinade as I can get that hasn't caramelized onto the pan, adds much needed liquid to final product and more flavor! Agree with other reviewers that lining the baking sheet is essential for easy clean-up. Yum!
I would give 4 stars for the tofu itself, but the overall dish is overwhelmed by the green onion. I would make this again, keep the tofu as is and change the stir fry a bit...maybe add more veggies and less green onion.
Solid vegetarian stir fry dish that smells delicious cooking and doesn't disappoint once it gets to the table. Takes 1.5-2 hrs to make, but you can do all of the prep while the tofu sits so you are just dumping things into the skillet at the end. For the tofu, thinner slices give a meatier texture. Also, I spooned the marinade onto the tofu and then used a basting brush to get the sides. Lining baking sheet with foil is a MUST for easy clean-up, even if you have silicone!
This was delicious, even with a few changes. I only had 3 scallions, so I diced a large onion and added it in just before the green onion bottoms and garlic in the stir-fry. I didn't have chili paste with garlic, so I used 1/2 teaspoon chili oil instead. And I used sherry instead of sake. I found the marinade technique quite wasteful - next time I might try making about half and brushing it on more directly. It was pooling around the tofu, and baked onto the pan, gluing the foil to the pan and leaving a horrible mess to clean up.
But it was delicious! I will definitely make it again, with those changes
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