Hoisin Tofu Stir Fry with Peppers and Carrots Recipe

Ingredients

• 2 tablespoons hoisin
• 2 tablespoons chinkiang rice vinegar *
• 2 tablespoons coconut (date, or brown surgar)
• 1 tablespoon chili-garlic sauce
• 1 tablespoon corn starch
• 2 cloves garlic (grated)
• 1/4 cup water
• 14 ounces firm tofu
• 2 teaspoons low sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil
• 5 tablespoons corn starch
• 2 teaspoons peanut or grapeseed oil
• 1/4 cup roasted (unsalted peanuts)
• 4 to 6 dried red Szechuan peppers
• 1 green bell pepper (chopped)
• 2 small carrots (thinly sliced with a vegetable peeler)
• 4 scallions (sliced (keep light and dark pieces separate))
• Sesame seeds for garnish (optional)
• Cooked white rice (for serving (optional))

Instructions

1. 1

   Bring three cups of water to a boil (on the stove or in the microwave).

2. 2

   Combine all the sauce ingredients in a medium bowl and whisk until well-combined. Set aside.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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).

8. 8

   Transfer the bell pepper, carrots, scallions (light and dark), peanuts, and Szechuan peppers back to the pan.

9. 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.

10. 10

    Garnish with sesame seeds and serve with rice.