Tofu Hoisin With Broccoli Red Pepper And Walnuts Recipes

TOFU HOISIN WITH BROCCOLI, RED PEPPER AND WALNUTS

Steps:

• Press tofu, then cut into 1/2 inch cubes. See Anne Sainz's notes above for more detailed instructions.
• Combine hoisin, sherry, sesame oil and soy sauce in medium bowl and whisk until smooth to make sauce. Set aside.
• Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
• Coat large skillet with oil. Add tofu and stir-fry on medium high heat until lightly golden all over. Remove from pan and add to sauce mixture.
• Lower heat to medium. Put garlic, pepper flakes, mushrooms, red bell pepper and walnuts into skillet. Cook 5 minutes or until peppers are tender yet still crunchy, adding small amounts of water if needed to prevent sticking or burning.
• Add tofu-sauce mixture and mix until sauce coats everything and is thickened.
• Add broccoli and heat through just before serving.

SYDNEY BROCCOLI, RED PEPPER & TOFU STIR FRY WITH BALSAMIC VI

Steps:

• Cut the tofu across the width into 6 slabs. Cut each slab in half to make 12 squares. Blot the tofu to remove some of the moisture and set aside.
• Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
• Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. Remove broccoli from the pan.
• Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. Remove the red pepper from the pan.
• Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
• Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
• Return the broccoli and peppers to the pan and gently toss to coat with the sauce.
• Garnish with the scallions and serve with brown rice or another whole grain.