Sauce:
\n1\/3 cup hoisin sauce
\n2 T. Chinese rice wine or dry sherry
\n1 T. sesame oil
\n1 T. tamari<\/p>\n
Stir-Fry:<\/p>\n
2 T. vegetable oil
\n1 pound extra-firm tofu, sliced, pressed\/patted very dry, then cut into 2×1\/2-inch logs
\n6 garlic cloves, minced
\n1\/8 tsp. crushed red pepper
\n1 red bell pepper, cut into 3×1\/2-inch strips
\n1 bunch broccoli, cut into small florets, stalks peeled and sliced (about 5 cups)
\n1\/2 cup walnut halves
\n1\/3 cup water<\/p>\n
Combine sauce ingredients in a small bowl and set aside. 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. Add a tsp 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. 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.<\/p>\n
Yield: 8 servings
\nCalories: 271
\nFat: 11.5g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Sauce: 1\/3 cup hoisin sauce 2 T. Chinese rice wine or dry sherry 1 T. sesame oil 1 T. tamari Stir-Fry: 2 T. vegetable oil 1 pound extra-firm tofu, sliced, pressed\/patted very dry, then cut into 2×1\/2-inch logs 6 garlic cloves, minced 1\/8 tsp. crushed red pepper 1 red bell pepper, cut into 3×1\/2-inch strips 1 bunch broccoli, cut into small florets, stalks peeled and sliced (about 5 cups) 1\/2 cup walnut halves 1\/3 cup water Combine sauce ingredients in…<\/p>\n