Stir-Fried Asian Tofu (Mf)

Recipe Ingredients

8 oz	227g	Firm tofu - drained and weighted for 30 minutes
1/2 teaspoon	2.5ml	Tangerine or lemon zest - grated
2 tablespoons	30ml	Orange juice
		Salt and pepper
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
1 tablespoon	15ml	Sesame oil
1		Garlic - minced
1		Quarter-size piece fresh ginger - minced
4 oz	113g	Mushrooms - stemmed and thinly sliced mushrooms
3 cups	438g / 15oz	Broccoli florets - 3/4 inch pieces
		Salt
		Crushed red pepper

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.

Source:
MONDAY TO FRIDAY SHOW #MF6605

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