Tofu Simmered In Hoisin Sauce By Deborah Madison

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 12 ounces soft tofu (1 carton) or 12 ounces firm tofu (1 carton)
• 2 teaspoons peanut oil
• 2 teaspoons peanut oil
• 1/3 cup hoisin sauce
• 1 tablespoon thin soy sauce or 1 tablespoon light soy sauce
• 1 tablespoon rice wine or 1 tablespoon sherry wine
• 1 garlic clove, minced
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon peanut oil
• 1/2 cup water or 1/2 cup vegetable stock or 1/2 cup chicken stock
• 1 tablespoon black sesame seeds or 1 tablespoon sesame seeds, toasted in a small skillet, for garnish
• 1 scallion, including the 3 inches of green, thinly sliced diagonally, for garnish

Recipe

• 1 if using soft tofu, it is easier to crumble it and heat it up as part of the sauce in step 5.
• 2 if using hard tofu, drain it, wrap it in a towel and press while assembling the ingredients for the sauce. slice it crosswise to a scant 1/2 inch thick, then into triangles. blot with paper toweling.
• 3 heat a nonstick skillet, brush with 2 teaspoons of peanut oil, then add the cut up hard tofu. fry over medium-high heat until golden, then turn, adding another 2 teaspoons of peanut oil, and browning the other side.
• 4 combine the hoisin sauce, soy sauce, rice wine (or sherry), garlic, pepper and remaining 1 teaspoon of peanut oil.
• 5 stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly.
• 6 cook over medium heat until bubbling and slightly reduced, about 2 minutes.
• 7 garnish with sesame seeds and sliced scallions.