Hoisin-Drenched Tofu and Stir-Fried Vegetables

Ingredients

• 0.8 teaspoon five-spice powder 
• 1.5 cups bell pepper strips red
• 1.5 cups bell pepper strips yellow
• 1.5 teaspoons chile paste with garlic
• 4.5 cups jasmine rice hot cooked
• 1 teaspoon sesame oil dark
• 1.5 tablespoons garlic fresh minced
• 2 tablespoons garlic fresh minced
• 3 tablespoons green onion bottoms finely chopped
• 2 cups green onion tops sliced (1-inch)
• 0.8 cup hoisin sauce 
• 3 tablespoons soya sauce low-sodium
• 3.5 tablespoons soya sauce low-sodium
• 1.5 tablespoons olive oil 
• 0.3 cup sake (rice wine)
• 2 tablespoons sake (rice wine)
• 0.5 pound snow peas trimmed
• 1.5 tablespoons sugar 
• 1.5 pounds water-packed tofu firm drained cut into (1/) slices

Equipment

• frying pan
• oven
• whisk
• aluminum foil
• wok

Directions

1. To prepare tofu, combine first 6 ingredients, stirring well with a whisk. Arrange tofu in a single layer on a foil-lined jelly roll pan; pour hoisin mixture over tofu, turning tofu to coat.
2. Let stand at room temperature 1 hour.
3. Preheat oven to 37
4. Bake tofu mixture at 375 for 35 minutes. Discard marinade.
5. To prepare stir-fry, combine 3 1/2 tablespoons soy sauce, sugar, and 1 teaspoon sesame oil.
6. Heat olive oil in a wok or large nonstick skillet over medium-high heat.
7. Add green onion bottoms, 2 tablespoons garlic, and chile paste; stir-fry 15 seconds.
8. Add bell peppers; stir-fry 1 minute.
9. Add peas and 2 tablespoons sake; cook 3 minutes or until peas are tender, stirring constantly.
10. Add tofu, soy sauce mixture, and green onion tops; toss gently to combine. Cook 2 minutes or until thoroughly heated.
11. Serve over rice.