Stir-Fried Asian Tofu (Michele Urvater)

Prep Time: 45 Minutes

Cook Time: 5 Minutes

Ready In: 50 Minutes

Servings: 2

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:

1. 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.

By RecipeOfHealth.com