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Ingredients
1 pound firm tofu
½ cup plus 1 ½ tablespoons peanut oil
8 scallions, trimmed and cut into three-inch lengths on a slant
2 tablespoons coarsely chopped garlic
2 tablespoons rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 cup chicken stock
1 tablespoon Oriental sesame oil
Nutritional analysis per serving (4 servings)
14 grams carbs; 2 milligrams cholesterol; 549 calories; 19 grams monosaturated fat; 18 grams polyunsaturated fat; 8 grams saturated fat; 46 grams fat; 4 grams fiber; 600 milligrams sodium; 23 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the tofu into pieces 1 inch by 1 inch by 3 inches. Place them on paper towels to drain for 10 minutes.
- Step 2
Heat a wok or skillet and add the ½ cup peanut oil. When it is hot, deep-fry the tofu pieces on both sides until they are golden brown. Drain them well on paper towels.
- Step 3
Discard the oil and reheat the wok or skillet. Add the 1 ½ tablespoons of oil and stir-fry the scallions and garlic for 30 seconds. Add the rice wine, hoisin sauce, soy sauces, sugar and stock. Bring to a boil, add the fried tofu and cook over high heat for 10 minutes, or until the tofu has absorbed most of the sauce.
- Step 4
Add the sesame oil, gently stir, then serve.
Private Notes