Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
Sauce Ingredients 2/3 cup (9oz.) hoisin sauce
½ cup water
1 Tbsp. Soy sauce
1 Tbsp cornstarch
Stir Fry Ingredients 1 Tbsp. sesame oil Divided
1 Tbsp vegetable oil divided
1 pkg. (16 oz.) Firm Regular tofu, cut in to ½” cubes or small triangles2 cloves garlic minced
1 tsp. fresh ginger, minced
1 large carrot, peeled and sliced on the slant into thin diagonal slices, about 1 cup
4 cups broccoli florets
¼ cup water
1 bunch green onions (6-8 shoots), cut into ½” pieces¼ cup roasted peanuts
Cooked rice (optional)
Instructions Mix all sauce ingredients in a small bowl and set aside.Heat ½ Tbsp. of the sesame oil and 1/2 Tbsp of the vegetable oil in a nonstick skillet or a Wok over medium-high heat.Add the tofu and stir fry until the tofu is golden on all sides, about 4 or 5 minutes. Remove Tofu from the pan and set aside.Heat the remaining 1/2 Tbsp sesame oil and ½ Tbsp. vegetable oil in the pan.Add the garlic and ginger and stir fry a few seconds.Add the carrot and broccoli and stir fry for another minute.Add ¼ cup water and continue to stir fry until the vegetables are almost tender and the water is evaporated.Add the green onions and peanuts and stir fry for another minute.Add the tofu and the sauce ingredients and continue to cook, stirring, until the sauce thickens.Remove from heat and serve over rice, if desired.
Notes Makes 4 servings.
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