Ingredients
2
2 servings
- •½ cup low-sodium chicken broth
- •3 tablespoons low-sodium soy sauce
- •3 tablespoons hoisin sauce
- •3 tablespoons cornstarch, divided
- •1 (1/2 inch) piece fresh ginger, slightly crushed
- •1 teaspoon rice vinegar
- •1 teaspoon dark brown sugar
- •¼ teaspoon ground white pepper
- •¼ teaspoon red pepper flakes, or more to taste
- •½ (16 ounce) package extra-firm tofu, drained and pressed
- •3 tablespoons canola oil
- •2 green onions, sliced
- •1 tablespoon chopped peanuts
- •1 teaspoon toasted sesame seeds
Instructions
- Whisk broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes together in a small bowl. Set sauce aside.
- Place remaining cornstarch in a resealable, zip-top plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
- Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn the pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels.
- Pour out any remaining oil. Add the white parts of the green onions and cook until fragrant, about 1 minute. Pour in the sauce. Allow to heat and thicken, about 2 minutes. Return the tofu to the wok and toss to coat. Discard ginger. Garnish with green onion tops, peanuts, and sesame seeds.
Nutritional Facts
Per 2 servings
- Calories: 457
- Carbohydrate: 31g
- Fat: 32g
- Fiber: 2g
- Protein: 16g
- Sugar: 11g
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