Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Ginger Peanut Hoisin Tofu

  • Author: adapted from Alaska from Scratch
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 cup uncooked rice
  • 1/4 cup hoisin sauce
  • 3 Tbsp peanut butter
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 3 Tbsp toasted sesame oil
  • 2 Tbsp honey
  • 1 tsp of fish sauce
  • 1 Tbsp rice vinegar
  • 4 cloves garlic
  • 2 Tbsp chopped fresh ginger
  • 1 package (14oz) of firm tofu
  • 1 bell pepper, cut into thin strips
  • 1 carrot, sliced into thin rounds or half-moons
  • ½ cup peanuts, roughly chopped
  • ½ cup green onions, finely sliced
  • 1 cup bean sprouts
  • 23 Tbsp toasted sesame seeds

Instructions

  1. Cook the rice according to directions.
  2. While the rice is cooking, first make the sauce. Combine the ingredients, hoisin sauce through chopped ginger, in a blender or food processor. Blend until completely smooth. Set aside.
  3. Heat a large non-stick skillet over medium-high heat. Drain the tofu and squeeze out any excess moisture. Crumble the tofu into the skillet in thumb-sized pieces. Using a spatula, stir occasionally. The goal here is for it to sizzle and sear the tofu, drying it out a bit and browning it all around.
  4. Once the tofu is mostly browned, add the sauce. After a few minutes, add the sliced bell pepper, and sliced carrot. Cook for 5-7 minutes, or until the carrots are becoming tender and the sauce is slightly reduced.
  5. Remove from heat and serve over rice, topped with peanuts, green onions, bean sprouts, and sesame seeds.