Stir-fried asian tofu

4 Servings

Ingredients

Quantity Ingredient
Date: Mon, 30 Sep 1996 11:42:43

Directions

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

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