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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

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

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