Tofu Hoisin With Broccoli, Red Pepper And Walnuts - cooking recipe

Ingredients

1/3 cup hoisin sauce
2 tablespoons sherry wine
1 tablespoon oriental sesame oil
1 tablespoon low sodium soy sauce
1/2 teaspoon oil (to coat pan)
1 lb extra firm tofu, pressed and diced
6 garlic cloves, minced
1 pinch crushed red pepper flakes
1 red bell pepper, cut into 3 inch by 1/2 inch strips
4 mushrooms, sliced or 1 cup sliced mushrooms
2 large broccoli florets, cut into bite sized pieces
1/2 cup walnut halves
1/4 cup water (only as needed)

Preparation

Press tofu, then cut into 1/2 inch cubes. See Anne Sainz's notes above for more detailed instructions.
Combine hoisin, sherry, sesame oil and soy sauce in medium bowl and whisk until smooth to make sauce. Set aside.
Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
Coat large skillet with oil. Add tofu and stir-fry on medium high heat until lightly golden all over. Remove from pan and add to sauce mixture.
Lower heat to medium. Put garlic, pepper flakes, mushrooms, red bell pepper and walnuts into skillet. Cook 5 minutes or until peppers are tender yet still crunchy, adding small amounts of water if needed to prevent sticking or burning.
Add tofu-sauce mixture and mix until sauce coats everything and is thickened.
Add broccoli and heat through just before serving.