Hoisin Tofu and Broccoli Stir-fry
Smarts: Hoisin sauce is commonly used in Chinese cuisine and adds a sweet and salty flavor to stir-frys. Look for hoisin sauce in the Asian foods aisle in your grocery store.
- Garlic - 2 cloves, chopped
- Soy sauce, low-sodium - 1/4 cup
- Hoisin sauce - 1/4 cup
- Stock - 1/4 cup
- Vinegar, rice - 1 Tbsp
- Cornstarch - 2 tsp
- Oil, toasted sesame - 1 tsp
- Chili garlic sauce - 1 tsp
- Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Broccoli - 12 oz, chopped
- Bell peppers, any color - 1, cubed
- Snow peas, fresh or frozen - 10 oz
- Limes - 1/2, wedges
- Oil, cooking - 1 Tbsp
- Hoisin Stir-fry Sauce (ingredients listed separately) - ~1/2 cup
- Hot sauce (opt) - for serving
- Rice, uncooked white or brown - 1 2/3 cup
- Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
- Make sauce - Chop garlic. Combine garlic, soy sauce, hoisin sauce, stock, vinegar, cornstarch, toasted sesame oil, and chili garlic sauce. (Can be done up to 5 days ahead)
- Broccoli / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
- Snow peas - If using fresh snow peas, trim ends. If using frozen, defrost. (Can be done up to 2 days ahead)
- Limes - Slice into wedges.
- Heat a wok over medium-high heat. Add cooking oil and then broccoli and bell peppers. Saute until tender and turning light brown in spots, 4 to 5 minutes. (If you like a more tender broccoli, add a splash of water or stock and cover with a lid. Steam, covered, for 2 minutes.)
- Add snow peas and saute for 2 minutes more.
- Add tofu and sauce to stir-fry and cook everything together until tofu is warmed through and sauce coats other ingredients, 4 to 5 minutes.
- If rice was made ahead, reheat in the microwave (reserve half for Wednesday).
- Serve stir-fry over rice with lime wedges on the side. Add some hot sauce if you’d like. Enjoy!
I made this before but apparently didn’t leave a review. We really liked this. Broccoli isn’t popular with a couple of people in our house, so I subbed green beans. They were great. The sauce was delicious, and coated well sine I was generous with the measurements. Probably could have used more shrimp because it s so popular, but that does get expensive. I will probably make this again, maybe with tofu or chicken. Yum!0 Helpful
Made with broccoli, red and green bell peppers (didn't have snow peas). Cooked tofu and shrimp separately and sauced everything separately. Turned out great.0 Helpful
The sauce was so good! I loved it. I used a frozen stir fry veggie mix and frozen broccolis and it cut down the prep time a lot.0 Helpful
Quick & easy weeknight meal. Tasty too.0 Helpful
Quick and delicious, will definitely make it again.0 Helpful
This had good flavor and was easy to make. The longest part was prepping the vegetables. We steamed the carrots and broccoli a bit as the recipe suggested, which made them perfect! Our only complaints are that we should have steamed the bell peppers a bit with the other veggies to soften and there was almost no spice. It suggests adding hot sauce when serving, but next time we will be adding way more of the chili garlic sauce as well. Overall, it's a great recipe and one we are saving for later.0 Helpful