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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
Tofu
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30 mL (2 tbsp.) canola oil
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450 g (1 lb.) firm tofu, cut into 2.5-cm (1-in.) cubes
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10 white or shiitake mushrooms, cut in half
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1 orange sweet pepper, cut in strips
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3 green onions, sliced
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2 garlic cloves, pressed
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5 mL (1 tsp.) grated fresh ginger
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30 mL (2 tbsp.) hoisin sauce
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2 (250g) packs of express basmati rice
Sauce
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30 mL (2 tbsp.) peanut satay cooking sauce
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15 mL (1 tbsp.) rice vinegar or sake
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30 mL (2 tbsp.) sodium-reduced soy sauce
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15 mL (1 tbsp.) grilled sesame oil
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5 mL (1 tsp.) sugar
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2 mL (½ tsp.) Szechuan pepper
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15 mL (1 tbsp.) cornstarch, dissolved in 30 mL (2 tbsp.) water
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Directions
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Heat canola oil in a large wok over high heat, and stir-fry tofu for 3 minutes or until tofu is golden-brown.
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Add the mushrooms and sweet peppers and continue cooking for 2 minutes.
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Add green onions, garlic, and ginger, and cook 1 minute longer.
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Add hoisin sauce and heat for 1 minute.
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Combine all the sauce ingredients (except the cornstarch) in a small bowl and then pour into the wok. Simmer about 2 minutes until the tofu is well coated with the sauce.
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Add the dissolved cornstarch. Simmer 1 more minute or until sauce thickens.
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Serve with basmati rice.
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