Hoisin-Drenched Tofu And Stir-Fried Vegetables

• Tofu:
• 3/4 cup hoisin sauce
• 1/3 cup sake (rice wine)
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons minced fresh garlic
• 1 teaspoon dark sesame oil
• 3/4 teaspoon five-spice powder
• 1 1/2 pounds firm water-packed tofu, drained and cut into (1/2-inch thick) slices
• Stir-fry:
• 3 1/2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons sugar
• 1 teaspoon dark sesame oil
• 1 1/2 tablespoons olive oil
• 3 tablespoons finely chopped green onion bottoms
• 2 tablespoons minced fresh garlic
• 1 1/2 teaspoons chile paste with garlic
• 1 1/2 cups red bell pepper strips
• 1 1/2 cups yellow bell pepper strips
• 1/2 pound snow peas, trimmed
• 2 tablespoons sake (rice wine) or sherry
• 2 cups (1-inch) sliced green onion tops
• 4 1/2 cups hot cooked jasmine rice

1. To prepare tofu, combine first 6 ingredients, stirring well with a whisk. Arrange tofu in a single layer on a foil-lined jelly roll pan; pour hoisin mixture over tofu, turning tofu to coat. Let stand at room temperature 1 hour.
2. Preheat oven to 375u0b0.
3. Bake tofu mixture at 375u0b0 for 35 minutes. Discard marinade.
4. To prepare stir-fry, combine 3 1/2 tablespoons soy sauce, sugar, and 1 teaspoon sesame oil.
5. Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add green onion bottoms, 2 tablespoons garlic, and chile paste; stir-fry 15 seconds. Add bell peppers; stir-fry 1 minute. Add peas and 2 tablespoons sake; cook 3 minutes or until peas are tender, stirring constantly. Add tofu, soy sauce mixture, and green onion tops; toss gently to combine. Cook 2 minutes or until thoroughly heated. Serve over rice.

hoisin sauce, sake, soy sauce, fresh garlic, dark sesame oil, fivespice powder, water, soy sauce, sugar, dark sesame oil, olive oil, green onion, fresh garlic, chile paste, red bell pepper, yellow bell pepper, snow peas, sake, jasmine rice

Taken from www.myrecipes.com/recipe/hoisin-drenched-tofu-stir-fried-vegetables (may not work)