Szechuan Vegetable and Tofu Stir-Fry
30 minutes or fewer
A stir-fry is everything you want a weeknight meal to be: fast, filling and fabulous. To ensure success, maintain a fairly high flame and keep the ingredients moving almost constantly in the pan. Serve over rice or noodles.
2 tsp. peanut oil
1 small onion, cut in half, then thinly sliced
¼ cup red bell pepper strips
½ cup vegetable broth
½ cup fresh or frozen broccoli florets
½ cup baby carrots
2 scallions (white and light green parts), slivered
2 Tbs. grated fresh ginger
1 tsp. red pepper flakes, or to taste
½ tsp. honey
2 ½ Tbs. hoisin sauce
1 lb. firm or baked tofu, well drained and cut into strips
- In wok or large, heavy skillet, heat oil over medium-high heat. Add onion and bell pepper and stir-fry 1 minute. Add broth and bring to a boil. Add broccoli, carrots and scallions and stir-fry 2 minutes. Add ginger, red pepper flakes and honey; cover and cook until vegetables are crisp-tender, about 2 minutes.
- Meanwhile, in small bowl, mix hoisin sauce and 2 1/2 Tbs. water until well blended. Add to stir-fry and mix gently, then add tofu strips and toss gently. Cook, stirring occasionally, just until heated through. Serve right away.