Stir-Fried Asian Tofu

Recipe Ingredients

8 oz	227g	Firm tofu - weighted, and
		Drained for 30 minutes
1/2 teaspoon	2.5ml	Grated tangerine or lemon zest
2 tablespoons	30ml	Orange juice
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Hoisin sauce
1 tablespoon	15ml	Rice wine vinegar
1 tablespoon	15ml	Low sodium soy sauce
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Cornstarch
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Garlic clove - minced (large)
1		Fresh ginger, quarter-size - minced
4 oz	113g	Mushrooms - stemmed, sliced thin
3 cups	438g / 15oz	Broccoli florets - (3/4")
		Crushed red pepper - to taste

Recipe Instructions

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.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6605 broadcast 01-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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