This delicious recipe is vegan, high in protein, low in calories and an excellent meal for lunch or dinner!
Tofu Hoisin with Vegetables and Walnuts
Serving Size – 1 cup
broccoli florets 3 cups
canola oil 1 tsp.
extra firm lite tofu 1 (12.3 oz.) pkg.
garlic, minced 6 cloves
hoisin sauce 1/3 cup
red bell pepper, cut into strips 2 medium
red pepper flakes (optional) 1/8 tsp.
reduced sodium tamari 1 tbsp.
sake 2 tbsp.
sesame oil 1 tsp.
walnuts, chopped 4 tbsp.
water 1/3 cup
1. Cut the tofu into 1″ cubes. Season with 1/2 tsp. Sesame oil and 1 tbsp tamari. Combine the hoisin sauce, sake, remaining sesame oil and tamari and set aside.
2. Heat the oil in a wok or large skillet over high heat until hot, but not smoking. Make sure the tofu is patted very dry to prevent sticking. Add the tofu to the wok and stir-fry until lightly golden. Transfer the tofu to a platter and reduce the heat to medium-high.
3. Saute the garlic and crushed red pepper flakes (optional) and cook for 1 minute. Stir in the red bell pepper, broccoli and walnuts and toss to coat with the garlic. Pour in the water, toss the vegetables, then cover the pan. Cook for 5 minuites or until vegetables are tender but crunchy.
4. Stir in the tofu, then pour in the sauce mixture. Stir-fry for 1 minute or until the sauce coats everything and is thickened. May be served with steamed brown rice.