Hoisin Around

If you are like me, you don’t really like tofu all that much. Well I like it if it is prepared correctly, and by that i mean it has to be either baked, pan fried, or deep fried. If you use any of these methods you will avoid the slimy weirdness of straight up tofu. So in this dish I pressed the tofu for 30 minutes between paper towels (that gets rid of the extra water) marinated it for 30 minutes, then sauteed the hell out of it till all the sides were crispy.

So the marinade is pretty easy:

2 Tbsp hoisin sauce
1 Tbsp low-sodium soy sauce
1 Tbsp dry sherry
2 tsp dark sesame oil

Cut the tofu into cubes pour the marinade and cubes into a zip lock back and let sit!

Then go ahead and stir fry up any veggies you like. Tonight we had Bok Choy, mushrooms, brocolli, and mushrooms, but you can add whatever else you like. Sautee those babies up with some garlic (4 cloves minced here). Then once it is about done, throw in the sauce which is a derivation of the marinade:

3-4 Tbsp hoisin sauce
2 Tbsp low-sodium soy sauce
1 Tbsp dry sherry
2 tsp dark sesame oil

You also want to add about a cup of vegetable broth with some corn starch mixed in. You can add less or more broth depending on how much sauce you want. So through that in, bring to a bubble which should make it all thicken. Then throw it on some white or brown rice!

~ by jcallaire on November 29, 2007.