Stir-Fried Asian Tofu
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Serves/Makes: 2
Ready in: 30-60 minutes
- 8 ounces firm tofu, weighted and drained for 30 minutes
- 1/2 teaspoon grated tangerine or lemon zest
- 2 tablespoons orange juice
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 piece fresh ginger, quarter-size, minced
- 4 ounces mushrooms, stemmed, sliced thin
- 3 cups broccoli florets (3/4\")
- crushed red pepper, to taste
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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