Tofu and Peppers
From: Maren - Berkeley, CA, USA

• 1/3 cup hoisin sauce
• 2 Tbsp Chinese rice wine or dry sherry
• 1 Tbsp Oriental sesame oil
• 1 Tbsp tamari soy sauce
• 2 Tbsp vegetable oil
• 1 lb extra-firm tofu, sliced, patted very dry, then cut into 2 x 1/2-inch logs
• 6 garlic cloves, minced
• 1/8 tsp crushed red pepper flakes
• 1 red bell pepper, cut into 3x1/2-inch strips
• 1 bunch broccoli, cut into small florets, stalks peeled and sliced (about 5 cups)
• 1/2 cup walnut halves 1/3 cup water
  

(1) Combine the first four ingredients in a small bowl and set aside.

(2) Heat the oil in a wok or large skillet over high heat until it is hot but not smoking. Make sure the tofu is patted very dry to prevent sticking. Add the tofu and stir-fry until lightly golden all over. Remove to a platter and reduce the heat to medium-high. c

(3) If there is no oil left in the pan, add a teaspoon or so. Add the garlic and crushed pepper flakes and cook 1 minute. Stir in the red bell pepper, broccoli, and wanuts and toss to coat with the garlic. Pour in the water, toss, then cover the pan. Cook 5 minutes, or until the vegetables are tender yet still crunchy.

(4) Stir in the tofu, then pour on the sauce mixture. Stir-fry 1 minute, or until the sauce coats everything and is thickened. Serve on rice. Serves 3 to 4.

To organize yourself cook 1 1/2 cups rice before you begin stir-frying and keep it warm on the back burner; the stir-frying will take only a few minutes.