This companion recipe uses sauce leftover from two recent recipes and creates a brand new stir fry dish that is delicious and filling.
A Vegetarian & Cooking! original.
-1-2 tablespoons Hollandaise sauce, or butter
-12 ounces extra firm tofu
-1/4 head of chopped cabbage
-1 carrot, shaved
-1 bunch diced scallions
-1 teaspoon minced garlic
-1 tomato, diced
-2 peaches, chopped
Melt the Hollandaise sauce in the wok over medium-high heat. Though probably not considered high cuisine, occasionally cooking with Hollandaise sauce I think is alright, and seems like a good use for it if you don't want to just, eat it.
Squeeze and pat the tofu dry, cut into cubes and brown in the wok, turning from time to time to distribute color. When the tofu is cooked, remove from the wok, reincorporate the peanut butter-hoisin sauce (which may have separated during storage), and add the tofu to the sauce.
With the wok back on the burner over medium-high heat, and with a little additional oil if needed, cook the cabbage and carrots, then the garlic and scallions, and lastly the tomato and peaches, stirring frequently. When the vegetables are cooked but still toothsome, stir in the tofu and sauce, and keep it warm until you are ready to serve.
Serve proudly over a bed of rice, for a dish that is easy to prepare, that clears those old sauces out of the refrigerator (unless you made the peanut butter-hoisin sauce fresh for this recipe!), and that tastes delicious, a colorful blend of savory and sweet flavors with a little tang.