Hoisin Tofu Stir Fry with Peppers and Carrots Recipe

4.42 from 53 votes

Hoisin Tofu Stir Fry with Peppers and Carrots Recipe

Get ready for a flavor explosion with our Spicy Hoisin Tofu Stir Fry! Loaded with healthy vegetables and covered in a tempting sticky sauce, it's your new 30-minute weeknight wonder!

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Chinese

Diet: Dairy Free, Vegan, Vegetarian

Servings: Servings

Calories: 243kcal

Author: Linda

Ingredients

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 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)

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

Storage Info:

Store leftover Hoisin Tofu Stir Fry in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. For reheating, gently warm it in a pan over medium heat until heated through, which helps preserve the texture better than microwaving. If you do choose to microwave, do so in short intervals, stirring in between, to avoid drying out the dish.

Nutrition