Latest revision as of 22:23, 30 November 2013

Serves: 4

Active Time: 45 minutes

Total Time: 45 minutes

From: Real Simple, January 2008

Ingredients

1 pkg Extra firm tofu, drained, package

2 tablespoon Soy sauce

1 tablespoon Toasted sesame oil

1/4 cup Hannaford Inspirations Roasted Red Pepper Spread

2 tablespoon Red wine vinegar

1 teaspoon Grated lime peel or zest

3 tablespoon Fresh lime juice

1/2 teaspoon Crushed red pepper flakes

2 tablespoon Oil, canola

1/2 cup Thinly sliced onion

2 each Garlic clove, minced

1 tablespoon Grated fresh ginger root

3 1/2 oz Shiitake mushrooms drained and thinly sliced

1/4 cup Water

3 cup Broccoli florets, bite sized

1 each Yellow bell pepper, cored and seeded, cut into 1" strips

Directions

Step 1

Wrap tofu in several paper towels to soak up any excess water; let sit for 10 to 15 minutes. Replace paper towels if soaked.

Step 2

In a small mixing bowl, combine soy sauce and toasted sesame oil. Set aside.

Step 3

Make the hot and sour sauce. Whisk together Roasted Red Pepper Jelly, red wine vinegar, lime zest, lime juice, and crushed red pepper flakes. Set aside.

Step 4

Cut tofu into thin slices, about 1/4 inch. Then cut slices into rectangles, about 1 inch by 2 inches.

Step 5

Add 1 tablespoon canola oil to a large nonstick frying pan or wok over medium-high heat.

Step 6

Set half the tofu slices into the oil and cook until golden brown, about 4 to 5 minutes. Turn tofu slices and cook an additional 2 to 3 minutes until lightly browned on both sides. Transfer tofu slices to a plate. Repeat with remaining tofu. Drizzle soy/sesame mixture over tofu slices. Set aside.

Step 7

Add remaining 1 tablespoon canola oil to the pan. Add onion, garlic, ginger, and shiitake mushrooms. Cook and stir until onions just start to soften, about 1 to 2 minutes. Add water, broccoli, and yellow pepper. Stir once and cover pan with a lid or sheet of foil; reduce heat to medium and let broccoli steam in pan for 4 to 5 minutes, until bright green and fork tender. Uncover pan and add hot and sour sauce, cook and stir to combine and heat through.

Step 8

Return tofu to pan and stir to coat with sauce. Divide stir-fry among four shallow bowls and serve immediately.