Stir-Fried Asian Tofu Recipe

ingredients

8 ounces firm tofu, weighted and drained for 30 minutes
1/2 teaspoon grated tangerine or lemon zest
2 tablespoons orange juice
salt, to taste
freshly ground black pepper, to taste
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
1/2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 clove garlic, minced
1 piece fresh ginger, quarter-size, minced
4 ounces mushrooms, stemmed, sliced thin
3 cups broccoli florets (3/4")
crushed red pepper, to taste

directions

Cut the tofu into 3/4-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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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