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| 1/3 Tasse | Hoisin sauce |
| 2 Esslöffel | Chinese rice wine (or dry sherry) |
| 1 Esslöffel | sesame oil |
| 1 Esslöffel | Tamari |
| 2 Esslöffel | vegetable oil |
| 1 x ca. 450 g | Extra-firm tofu, * |
| 6 | cloves garlic minced |
| 1/8 Teelöffel | red pepper crushed |
| 1 | Red bell pepper, cut in 3"x1/2"slices |
| 1 Bund | Broccoli, cut in small florets, stalks, peeled and sliced, about 5 cups |
| 1/2 Tasse | Walnut halves |
| 1/3 Tasse | water |
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* Sliced [about 1/2" thick], patted very dry, then cut into 2"x1/2" logs.
[Start rice.] Combine sauce ingredients in a small bowl and set aside.
Heat oil in a wok or large skillet over high heat until hot but not smoking. Make sure tofu is patted very dy to prevent sticking. Add tofu to wok and stir-fry until llightly golden. Transfer tofu to a platter and reduce heat to medium-high.
Add a teaspoon of oil to the wok. Add garlic and crushed red pepper flakes and cook 1 min. Stir in red bell pepper, broccoli, and walnuts; and toss to coat with the garlic. Pour in water, toss vegetables, then cover the pan. Cook 5 min or until vegetables are tender but crunchy.
Stir in tofu, then pour on the sauce mixture. Stir-fry 1 min or until the sauce coats everything and is thickned.
Serve on rice.
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