| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Asian | 2 | Servings | |
INGREDIENTS
| 8 | oz | Firm tofu, drained and weighted for 30 minutes |
| 1/2 | ts | Tangerine or lemon zest, grated |
| 2 | tb | Orange juice |
| Salt and pepper | ||
| 2 | tb | Hoisin sauce |
| 1 | tb | Rice wine vinegar |
| 1 | tb | Low sodium soy sauce |
| 1/2 | ts | Sugar |
| 1 | ts | Cornstarch |
| 1 | tb | Vegetable |
| 1 | tb | Sesame oil |
| 1 | lg | Clove garlic, minced |
| 1 | Quarter-size piece fresh ginger, minced | |
| 4 | oz | Mushrooms, stemmed and thinly sliced mushrooms |
| 3 | c | Broccoli florets, 3/4 inch pieces |
| Salt | ||
| Crushed red pepper |
INSTRUCTIONS
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. Yield: 2 servings Recipe by: MONDAY TO FRIDAY SHOW #MF6605 Posted to MC-Recipe Digest V1 #668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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