Name: Stir-Fried Asian Tofu
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 servings
Cuisine: asian
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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Stir-Fried Asian Tofu

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