| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Asian | 2 | Servings | |
INGREDIENTS
| 8 | oz | Firm tofu, drained and |
| weighted for 30 minutes | ||
| 1/2 | t | Tangerine or lemon zest |
| grated | ||
| 2 | T | Orange juice |
| Salt and pepper | ||
| 2 | T | Hoisin sauce |
| 1 | T | Rice wine vinegar |
| 1 | T | Low sodium soy sauce |
| 1/2 | t | Sugar |
| 1 | t | Cornstarch |
| 1 | T | Vegetable |
| 1 | T | Sesame oil |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 867
Calories From Fat: 396
Total Fat: 45.9g
Cholesterol: 75.3mg
Sodium: 2008.3mg
Potassium: 890.3mg
Carbohydrates: 71.4g
Fiber: 3.7g
Sugar: 38.9g
Protein: 49.2g