Based on recipe on myrecipes
Prep time: 15 minutes
Cook time: 15 minutes
- canola or peanut oil
- 14 ounces firm tofu, cut into 1 inch cubes
- 2/3 cup chicken broth
- 1/4 cup hoisin sauce
- 1 Tbsp sherry or sake
- 1 to 2 tsp cornstarch
- 2 tsp soy sauce
- 1 tsp honey
- 1/2 sesame oil
- crushed red pepper
- 2 tsp ginger, minced
- 2 cloves garlic, minced
- 1 cup snow peas
- 1/3 cup green onions, thinly sliced
- 1 cup brown jasmine rice, uncooked
- Cook rice according to the directions.
- Combine broth, hoisin sauce, sherry or sake, cornstarch, soy sauce, honey, sesame oil, and red pepper. Stir well.
- Heat 1 Tbsp canola or peanut oil in skillet over medium-high heat. Add tofu and sauté 5 to 10 minutes or until lightly browned, stirring occasionally. Remove from skillet.
- Heat 1/2 Tbsp canola or peanut oil in skillet. Add ginger, garlic, and snow peas. Sauté for 1 minute.
- Add onions. Sauté another 30 seconds.
- Add broth mixture and cook 1 minute or until sauce thickens, stirring constantly.
- Add tofu to skillet and cook 30 seconds, gently stirring to coat.
- Serve over rice.
I tend to use sake whenever recipes call for sherry. You can find sake at any American grocery store.
You should also be able to find hoisin sauce and sesame oil in the Asian/ethnic section of American grocery stores.
I usually use ginger paste from a tube rather than fresh ginger. For the garlic, definitely use fresh garlic.
I added snow peas to this recipe so it was more than just a tofu dish. You can use more or less to suit your tastes. Also, you might want to try varying when and how long you add them to the skillet. You want them to be crisp and not limp.
Also, depending on how thick or thin you would like the sauce to be, you may want to use more or less cornstarch. I started with 1 tsp and added more when the sauce looked too thin. The sauce should thicken a bit when heated, but will thin again in leftovers.
The dish is not really sweet (by American standards) or hot (depends on how much crushed red pepper you add).