Stir-fried asian tofu
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| \N | \N | Date: Mon, 30 Sep 1996 11:42:43 |
8 oz firm tofu, -- drained and
: weighted for 30 minutes ½ ts grated tangerine or lemon : zest
2 TB orange juice
: Salt and pepper
2 TB hoisin sauce
1 TB rice wine vinegar
1 TB low sodium soy sauce
½ ts sugar
1 ts cornstarch
1 TB each vegetable and sesame
: oil
1 lg clove garlic, -- minced
: Quarter-size piece fresh : ginger, -- minced
4 oz mushrooms, -- stemmed and
: thinly sliced mushrooms 3 c ¾-inch broccoli florets
: Salt and crushed red pepper Cut the tofu into ¾-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.
Yield: 2 servings
Recipe By :MONDAY TO FRIDAY SHOW #MF6605 ~0400