Hoisin Tofu Stir Fry with Peppers and Carrots Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
243 kcal
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Course
Main Course
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Cuisine
Chinese
Hoisin Tofu Stir Fry with Peppers and Carrots Recipe
Description
The Hoisin Tofu Stir Fry recipe combines marinated and cornstarch-coated firm tofu with a savory sauce of hoisin, rice vinegar, chili-garlic sauce, and coconut sugar for a balanced sweet and tangy flavor. The tofu is first blanched with boiling water, then coated and pan-fried for a crispy edge. Vegetables including green bell pepper, thin carrots, and scallions add texture contrast and freshness. Roasted peanuts and Szechuan peppers are briefly toasted for added aroma and crunch.
This stir fry provides a mix of textures, from the slightly crispy tofu cubes to the tender-crisp vegetables, finished with optional sesame seeds for garnish. It pairs well with cooked white rice for a complete meal focusing on bold flavor and varied mouthfeel.
Leftover stir fry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a pan over medium heat to maintain texture, or use short microwaving intervals with stirring to avoid drying out the tofu and vegetables.
Ingredients
For the Sauce
- 2 tablespoons hoisin sauce
- 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 Stir-Fry
- 14 ounces tofu firm
- 2 teaspoons soy sauce low sodium
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 5 tablespoons corn starch
- 2 teaspoons peanut oil or grapeseed oil
- 1/4 cup roasted unsalted peanuts
- 4 to 6 dried red Szechuan peppers
- 1 green bell pepper chopped
- 2 carrot thinly sliced with a vegetable peeler, small
- 4 scallions sliced (keep light and dark pieces separate)
- sesame seeds optional, for garnish
- white rice for serving (optional, cooked
Instructions
- Bring three cups of water to a boil (on the stove or in the microwave).
- Combine all the sauce ingredients in a medium bowl and whisk until well-combined. Set aside.
- Drain the tofu and cut it 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. Reopen the bag and add one tablespoon of the cornstarch. Reseal and shake to coat. Repeat with the remaining cornstarch, one tablespoon at a time, until the tofu is well-coated.
- 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.
- 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.
- 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).
- 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 it 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.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days to maintain freshness.
- Reheat gently in a pan over medium heat to preserve tofu texture better than microwaving.
- If microwaving, use short intervals with stirring to prevent drying out the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 243kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 466mg | 19% |
| Potassium | 273mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5326IU | 107% |
| Vitamin C | 29mg | 32% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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