Tofu Hoisin With Broccoli,
Red Peppers And Walnuts Serves 4 The garlic and hot pepper flakes in this stir-fry are a nice foil for the sweetness of the hoisin sauce. To organize yourself, cook 1 1/2 cups rice before you begin stir-frying and keep it warm on the back burner; the stirfrying will take only a few minutes.

Prep Time: 20 minutes
Cooking Time: 10 minutes

Sauce:


2 tablespoons Chinese rice wine or dry sherry


1 tablespoon sesame oil


1 tablespoon tamari

Stir-Fry:


1 pound extra-firm tofu, sliced, patted very dry, then cut into 2" x 1/2" logs


6 garlic cloves, minced


1/8 teaspoon crushed red pepper


1 red bell pepper, cut into 3" x 1/2" strips


1 bunch broccoli, cut into small florets, stalks peeled and sliced (about 5 cups)


1/2 cup walnut halves


1/3 cup water

1. Combine sauce ingredients in a small bowl and set aside.

2. Heat oil in a wok or large skillet over high heat until hot but not smoking. Make sure tofu is patted very dry to prevent sticking. Add tofu to wok and stir-fry until lightly golden. Transfer tofu to a platter and reduce heat to medium-high.

3. Add a teaspoon of oil to the wok. Add garlic and crushed red pepper flakes and cook 1 minute. Stir in red bell pepper, broccoli and walnuts and toss to coat with the garlic. Pour in water, toss vegetables, then cover the pan. Cook 5 minutes or until vegetables are tender but crunchy.

4. Stir in tofu, then pour on the sauce mixture. Stir-fry 1 minute or until the sauce coats everything and is thickened. Serve on rice.