450g firm or extra-firm tofu, cut into bite-sized cubes
1 tablespoon sesame oil
1 tablespoon soy sauce
½ cup vegetable or chicken broth
¼ cup dry white wine (or extra broth)
3 tablespoons hoisin sauce
2 tablespoons cornstarch
1 to 3 teaspoons sriracha
2 tablespoons canola oil
1 red pepper, cubed
2 stalks celery, thinly sliced
2 teaspoons finely minced or grated fresh ginger
2 cloves garlic, minced
½ cup salted, roasted peanuts (optional)
Directions
Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper. Combine the tofu, sesame oil and soy sauce in a medium bowl. When the oven is ready, transfer the tofu onto the prepared sheet and spread out evenly. Bake for 10 to 15 minutes or until piping hot.
Stir the broth, wine, hoisin, cornstarch and sriracha together in a measuring cup. Reserve.
Heat a Vida by PADERNO Elite Series 3-Ply Cookware Set, Dishwasher & Oven Safe, Stainless Steel 24 cm covered fry pan over high. Add the canola oil, then add the peppers and celery. Cook, stirring often, for 2 to 4 minutes, or until the vegetables are starting to soften. Add the ginger and garlic and cook until the vegetables are tender-crisp.
Stir the sauce, then add it to the pan. Cook, stirring constantly, until the sauce is thickened. Stir in the tofu and remove from heat.
