Stir Fried

* Exported from MasterCook II *

Stir-Fried Asian Tofu

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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


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.

Yield: 2 servings

- - - - - - - - - - - - - - - - - -