May 11, 2006

RECIPE: Hoisin Glazed Tofu

A conglomeration of two recipes:

1 lb firm tofu
2-3 garlic cloves, minced
1 inch peeled ginger, minced
2 tsp sesame oil
2 TB tamari or soy sauce
1 TB rice wine
1/4 cup hoisin sauce
1/2 cup veg broth or water
2 tsp peanut oil, or more if necessary
2 green onions, sliced thinly
toasted sesame seeds for garnish
Cooked rice

Drain your tofu. Wrap in towels or napkins and place on cutting board with a gentle weight on top (I put the container the tofu came in on top and weighed it down with our dish soap). Set aside.

In a bowl, combine garlic, ginger, sesame oil, tamari or soy, rice wine and hoisin sauce in a bowl. Combine well. Add broth or water and mix again.

Brush a large pan with the peanut oil. Heat over a medium high heat. Meanwhile, slice tofu into 1/2 inch slabs. When pan is hot, add tofu. Let cook until browned, about 5 minutes. Flip over and cook on other side. You might need to add more oil to the pan, if it is too dry. Cook until brown on the second side. When browned, add the hoisin mixture. Let cook until sauce has thickened and clings to the tofu, about another 5-7 minutes.

Plate tofu with green onions, sesame seeds and any extra sauce sprinkled on top. Serve with rice and steamed veggies.

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