Hoisin Tofu Stir Fry Recipe


For the Sauce

  • 2 tablespoons hoisin
  • 2 tablespoons chinkiang rice vinegar *
  • 2 tablespoons coconut, date, or brown surgar
  • 1 tablespoon chili-garlic sauce
  • 1 tablespoon corn starch
  • 2 cloves garlic, grated
  • 1/4 cup water
For the Tofu Stir Fry
  • 14 ounces firm tofu
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • 5 tablespoons corn starch
  • 2 teaspoons peanut or grapeseed oil
  • 1/4 cup roasted, unsalted peanuts
  • 4 to 6 dried red Szechuan peppers
  • 1 green bell pepper, chopped
  • 2 small carrots, thinly sliced with a vegetable peeler
  • 4 scallions, sliced (keep light and dark pieces separate)
  • Sesame seeds for garnish (optional)
  • Cooked white rice, for serving (optional)

Hoisin Tofu Stir Fry Recipe


  1. Bring three cups of water to a boil (on the stove or in the microwave).
  2. Combine all of the sauce ingredients in a medium bowl; whisk until well-combined. Set aside.
  3. Drain the tofu and cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and give it a good shake. Re-open the bag and add one tablespoon of the corn starch. Re-seal and shake to coat. Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
  4. Heat the peanut oil in a 10" or larger heavy skillet over medium heat until shimmering. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Strain from the pan and set aside.
  5. Add the bell pepper, carrots, and light-colored scallions to the pan. Stir-fry for 3 to 4 minutes, until browned and tender-crisp. Strain from the pan and set aside with the peanuts and Szechuan peppers.
  6. Turn the heat down to medium. Add the tofu to the pan and fry until golden brown, about 1 minute per side (6 minutes total).
  7. Transfer the bell pepper, carrots, scallions (light and dark), peanuts, and Szechuan peppers back to the pan. Give the prepared sauce a good stir and pour into the pan. Toss with the tofu and vegetables; allow to cook for 1 to 2 minutes, until thickened. Garnish with sesame seeds and serve with rice.

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