Hoisin tofu and vegetables

Total Time
17 min
12 min
5 min
An easy everyday option, this vegetarian stir-fry is ready in under 20 minutes. Pressing the tofu is an important step—removing excess liquid encourages browning, giving the tender tofu a nice crust to bite into. Use a large cast-iron skillet or another heavy pan to weigh it down. Because tofu has such a neutral flavor, it readily absorbs the flavors of the ingredients it is paired with. Here it gets a boost from hoisin sauce, soy sauce, sherry, and Sriracha. Since time in the hot pan is short, have all of your ingredients cut and measured before you get started.


Firm tofu

14 oz

Hoisin sauce

1 Tbsp

Less sodium soy sauce

1 Tbsp

Sherry (dry or sweet)

1 Tbsp

Sriracha chili sauce

2 tsp, or similar chili garlic sauce

Dark sesame oil

2 tsp

Uncooked bok choy

2 cup(s), shredded, sliced


3 clove(s), minced

Red bell pepper

1 medium, cut into thin strips


  1. Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry and cut into 1-inch cubes.
  2. Combine hoisin sauce and next three ingredients in a small bowl; add tofu, tossing gently to coat.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add bok choy, garlic and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender. Reduce heat to low; add tofu mixture. Cook 2 minutes or until tofu is thoroughly heated and vegetables are glazed. Yield: 2 servings (serving size: 1 1⁄2 cups).