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.