Stir-Fried Asian Tofu

Total Time:
50 min
Prep:
45 min
Cook:
5 min

Yield:
2 servings
Level:
Easy

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.


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