Stir-Fried Asian Tofu (Mf)

Course : Chinese
Serves: 2
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8 ounces firm tofu -- drained and weighted for 30 minutes
1/2 teaspoon tangerine or lemon zest -- grated
2 tablespoons orange juice
1 teaspoon 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 vegetable
1 tablespoon sesame oil
1 clove garlic -- minced
1 pieces quarter-size piece fresh ginger -- minced
4 ounces mushrooms -- stemmed and thinly sliced mushrooms
3 cups broccoli florets -- 3/4 inch pieces
1 teaspoon salt
1 teaspoon crushed red pepper

Preparation / Directions:

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.

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