| 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”