1. If using soft tofu, it is easier to crumble it and heat it up as part of the sauce in step 5. 2. If using hard tofu, drain it, wrap it in a towel and press while assembling the ingredients for the sauce. Slice it crosswise to a scant 1/2 inch thick, then into triangles. Blot with paper toweling. 3. Heat a nonstick skillet, brush with 2 teaspoons of peanut oil, then add the cut up hard tofu. Fry over medium-high heat until golden, then turn, adding another 2 teaspoons of peanut oil, and browning the other side. 4. Combine the hoisin sauce, soy sauce, rice wine (or sherry), garlic, pepper and remaining 1 teaspoon of peanut oil. 5. Stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly. 6. Cook over medium heat until bubbling and slightly reduced, about 2 minutes. 7. Garnish with sesame seeds and sliced scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
