August 20, 2009

Recipe: Hoisin Tofu

Posted in Asian Inspired at 11:46 pm by jenniec00ks

hoisintofuAnother tofu and veggie recipe.  I wasn’t going to post it because it was an experiment and I wasn’t counting on it being so delicious.  It’s also sort of college-y because I’m getting back into the quick and cheap school routine.  Here’s the unrefined recipe (makes 2 servings):

7 oz. extra-firm tofu (half a typical package)
Handful of pre-shredded carrots (1/3 cup)
Half head of broccoli florets (1/2 cup)
1 heaping tbsp hoisin sauce
2 tbsp water, canola oil (each!)
1 tsp soy sauce, sesame oil, cornstarch (each!)
Pinch of sugar
3 packages of ramen noodles (or rice noodles or egg noodles, whatever you’ve got) – JUST the noodles, not the seasoning.

1. Heat the canola oil (or other high-heat tasteless oil, e.g. vegetable) in a wok on medium high heat.

2. Add the broccoli, tofu, and carrots to the wok.  Keep everything moving around so nothing burns.  Stir-fry for ~5 minutes.  **Note: if you’ve got onions & garlic, which I normally have around, toss about 1/2 an onion (diced) and 4 cloves of garlic (minced) in here too!

3. Add salt & pepper to taste.

4. Combine the hoisin sauce, water, sesame oil, soy sauce, and cornstarch in a little bowl.  Mix and add to the wok.

5. Cover for about 1 minute to help the veggies soften.

6. Uncover, add the pinch of sugar.

7. Stir for a minute or two more or until the sauce thickens to your liking.  Cornstarch works pretty quickly, so if it’s not tightening up well, mix a little more cornstarch + water and add it to the wok.

Enjoy!  I’ll update this post later when I do it neatly.


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