Stir-Fried Orange-Ginger Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
3 tablespoons thawed orange juice concentrate |
1 tablespoon dry sherry |
1 1/2 teaspoons cornstarch |
1 teaspoon brown sugar |
2 teaspoons dark sesame oil |
1/2 teaspoon salt |
1 tablespoon oil |
1 tablespoon minced peeled fresh ginger |
3 garlic cloves, crushed |
1 2/3 cups sliced shiitake mushrooms, caps and stems (about 1 (3 1/2-ounce) package) |
1 1/4 cups (1-inch) sliced asparagus (about 1/2 pound) |
1 1/4 cups thinly sliced leek (about 2 large) |
1/2 pound firm tofu, drained and cubed |
Directions:
1. Combine the first 6 ingredients in a small bowl, and set cornstarch mixture aside.
2. Heat 1 tablespoon oil in a stir-fry pan or a wok over medium heat. Add minced ginger and crushed garlic; stir-fry 30 seconds. Add sliced mushrooms, asparagus, and leek; stir-fry for 3 minutes. Add the cubed tofu; stir-fry 4 minutes. Stir in cornstarch mixture. Bring to a boil; cook for 1 minute.
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