Stir-fried asian tofu (mf)

2 Servings

Ingredients

Quantity Ingredient
8 ounces Firm tofu, drained and weighted for 30 minutes
½ teaspoon Tangerine or lemon zest, grated
2 tablespoons Orange juice
Salt and pepper
2 tablespoons Hoisin sauce
1 tablespoon Rice wine vinegar
1 tablespoon Low sodium soy sauce
½ teaspoon Sugar
1 teaspoon Cornstarch
1 tablespoon Vegetable
1 tablespoon Sesame oil
1 large Clove garlic, minced
1 Quarter-size piece fresh ginger, minced
4 ounces Mushrooms, stemmed and thinly sliced mushrooms
3 cups Broccoli florets, 3/4 inch pieces
Salt
Crushed red pepper

Directions

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 Posted to MC-Recipe Digest V1 #668 by 4paws@... (Shermeyer-Gail) on Jul 12, 1997

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