Hoisin Tofu Stir-Fry
4
Golden-fried tofu and vegetables in a glossy hoisin-soy sauce, finished in the pan.
| 1 block tofu, sliced into thick cubes | Fry tofu until golden on all sides, medium heat | Return tofu, coat in sauce | ||
| 1 head bok choy, roughly chopped | Stir-fry vegetables 3–4 min, high heat | Pour sauce into pan, simmer until thickened | ||
| ½ head cauliflower, torn into small pieces | ||||
| 240 ml mushrooms, chopped | ||||
| 1 tbsp cornstarch | Whisk cornstarch & water until smooth | Mix in soy sauce, hoisin, vinegar & syrup | ||
| 60 ml water (for slurry) | ||||
| 3 tbsp soy sauce | ||||
| 3 tbsp hoisin sauce | ||||
| 1 tbsp white vinegar | ||||
| 2 tbsp agave syrup |
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