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Hoisin Tofu And Vegetables

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  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 529 Calories from Fat 250

% Daily Value*

Total Fat 28 g43.5%

Saturated Fat 4 g20.2%

Trans Fat 0 g

Cholesterol 0.45 mg0.15%

Sodium 786.5 mg32.8%

Total Carbohydrates 31 g10.5%

Dietary Fiber 4.8 g19.2%

Sugars 12.9 g

Protein 40 g79.6%

Vitamin A 204.3% Vitamin C 381.9%

Calcium 93.8% Iron 39.3%

*Based on a 2000 Calorie diet

Hoisin Tofu And Vegetables Recipe