Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Stir-Fried Asian Tofu
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- #67681
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
added by
WildWendy
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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