Ingredients
- 8 ounces firm tofu, drained and weighted for 30 minutes
- 1/2 teaspoon grated tangerine or lemon zest
- 2 tablespoons orange juice
- Salt and pepper
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon each vegetable and sesame oil
- 1 large clove garlic, minced
- Quarter-size piece fresh ginger, minced
- 4 ounces mushrooms, stemmed and thinly sliced mushrooms
- 3 cups 3/4-inch broccoli florets
- Salt and crushed red pepper
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review