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Hoisin-Drenched Tofu and Stir-Fried Vegetables

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“Cooking Light. August 2003. This on is for ME!”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. Let stand at room temperature 1 hour.
  3. Preheat oven to 375°.
  4. Bake tofu mixture at 375° for 35 minutes. Discard marinade.
  5. To prepare stir-fry, combine 3 1/2 tablespoons soy sauce, sugar, and 1 teaspoon sesame oil.
  6. 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.
  7. Add bell peppers; stir-fry 1 minute. Add peas and 2 tablespoons sake; cook 3 minutes or until peas are tender, stirring constantly.
  8. Add tofu, soy sauce mixture, and green onion tops; toss gently to combine. Cook 2 minutes or until thoroughly heated. Serve over rice.

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