Prev Recipe Next Recipe

Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Tofu

Save Recipe Print

Total:: 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.

My Private Notes

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