Recipe courtesy of Michele Urvater
Stir-Fried Asian Tofu
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 351
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 26
- Cholesterol
- 0
- Sodium
- 937
- Total: 50 min
- Prep: 45 min
- Cook: 5 min
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.