Hoisin Tofu And Vegetables
|Firm tofu||14 Ounce (1 Package)|
|Hoisin sauce||1 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Chili garlic sauce||2 Teaspoon (Such As A Taste Of Thai)|
|Dark sesame oil||2 Teaspoon|
|Sliced bok choy||2 Cup (32 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Red bell pepper||1 , cut into thin strips|
1 .Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes.
2. Combine hoisin sauce and next 3 ingredients in a small bowl; add tofu, tossing gently to coat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic, and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Reduce heat to low; add tofu mixture. Cook 2 minutes, or until tofu is thoroughly heated and vegetables are glazed.