Tofu Simmered in Hoisin Sauce by Deborah Madison
photo by MsPia
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 340.19 g soft tofu (1 carton) or 340.19 g firm tofu (1 carton)
- 9.85 ml peanut oil
- 9.85 ml peanut oil
- 78.78 ml hoisin sauce
- 14.79 ml thin soy sauce or 14.79 ml light soy sauce
- 14.79 ml rice wine or 14.79 ml sherry wine
- 1 garlic clove, minced
- 2.46 ml fresh ground black pepper
- 4.92 ml peanut oil
- 118.29 118.29 ml vegetable stock or 118.29 ml chicken stock
- 14.79 ml black sesame seeds or 14.79 ml white sesame seeds, toasted in a small skillet, for garnish
- 1 scallion, including the 3 inches of green, thinly sliced diagonally, for garnish
directions
- If using soft tofu, it is easier to crumble it and heat it up as part of the sauce in step 5.
- If using hard tofu, drain it, wrap it in a towel and press while assembling the ingredients for the sauce. Slice it crosswise to a scant 1/2 inch thick, then into triangles. Blot with paper toweling.
- Heat a nonstick skillet, brush with 2 teaspoons of peanut oil, then add the cut up hard tofu. Fry over medium-high heat until golden, then turn, adding another 2 teaspoons of peanut oil, and browning the other side.
- Combine the hoisin sauce, soy sauce, rice wine (or sherry), garlic, pepper and remaining 1 teaspoon of peanut oil.
- Stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly.
- Cook over medium heat until bubbling and slightly reduced, about 2 minutes.
- Garnish with sesame seeds and sliced scallions.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!