Recipe courtesy of Michele Urvater

Stir-Fried Asian Tofu

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  • Level: Easy
  • Total: 50 min
  • Prep: 45 min
  • Cook: 5 min
  • Yield: 2 servings
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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


  1. 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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