How to Make Hoisin Tofu Stir Fry
Step #1: Bring three cups of water to a boil (on the stove or in the microwave). What’s even better? You can throw this feast together in a mere 30 minutes, making it a go-to for weeknight dinners. So, grab that wok, chop up those veggies, and prepare to indulge in a flavor adventure that’s as easy to create as it is rich in bold taste! Step #2: Combine all the sauce ingredients in a medium bowl and whisk until well-combined. Set aside. Step #3: Drain the tofu and cut it into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Step #4: Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Reopen the bag and add one tablespoon of the cornstarch. Reseal and shake to coat. Repeat with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated. Step #5: Heat the peanut oil in a 10″ or larger heavy skillet over medium heat until shimmering. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Strain from the pan and set aside. Step #6: Add the bell pepper, carrots, and light-colored scallions to the pan. Stir-fry for 3 to 4 minutes, until browned and tender-crisp. Strain from the pan and set aside with the peanuts and Szechuan peppers. Step #7: Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total). Step #8: Transfer the bell pepper, carrots, scallions (light and dark), peanuts, and Szechuan peppers back to the pan. Step #9: Give the prepared sauce a good stir and pour it into the pan. Toss with the tofu and vegetables; allow to cook for 1 to 2 minutes, until thickened.