Hey guys! We're switching things up slightly and writing a What's for Dinner post today because - well, because life. Anyway, this tasty dish is one of our longstanding favorites, and it's easy to throw together. As represented here, it's vegetarian, but you can of course sub in meat for the tofu, or skip the tofu if you've got soy issues. If you don't have an allergy, try to keep the walnuts -- they're a surprisingly delicious addition.

I don't think this is particularly "authentic," in that it doesn't remind me of anything in particular I ever ate in China, but a)what do I know, and b) who cares? It's yummy. I forgot how much I love it until I pulled it from my dusty recipe binder the other day. Speaking of dusty recipe binders, I've had mine for years, and had no idea from whence I'd pulled this recipe. But I Googled around and found it at International Vegetarian Union. They call it:

Tofu Hoisin with Broccoli, Red Pepper, and Walnuts

From Main-Course Vegetarian Pleasures by Jeanne Lemlin via International Vegetarian Union

Serves 3 to 4

• 1/3 cup Hoisin sauce
• 2 Tbsp Chinese rice wine or dry sherry
• 1 Tbsp sesame oil
• 1 Tbsp Tamari or regular soy sauce
• 2 Tbsp vegetable oil
• 1 lb super or extra firm tofu, sliced, patted very dry, then cut into cubes
• 6 garlic cloves, minced
• 1/8 tsp crushed red pepper flakes
• 1 red bell pepper, cut into strips (red is sweetest, but of course any color will do)
• 1 bunch broccoli, cut into florets (about 5 cups)
• 1/2 cup walnut halves or pieces
• 1/3 cup water
• sesame seeds, toasted or not, for garnish (optional)
• 2 cups (3-4 servings) prepared brown or white rice

1. Combine the first four ingredients in a small bowl and set aside.

2. Heat the oil in a wok or large skillet over high heat until it is hot but not smoking. Make sure the tofu is patted very dry to prevent sticking. Add the tofu and stir-fry until lightly golden all over. Remove to a platter and reduce the heat to medium-high. 

3. If there is no oil left in the pan, add a teaspoon or so. Add the garlic and crushed pepper flakes and cook 1 minute. Stir in the red bell pepper, broccoli, and wanuts and toss to coat with the garlic. Pour in the water, toss, then cover the pan. Cook 5 minutes, or until the vegetables are tender yet still crunchy.

4. Stir in the tofu, then pour on the sauce mixture. Stir-fry 1 minute, or until the sauce coats everything and is thickened. Sprinkle with sesame seeds and serve over rice.

Enjoy!