*  Exported from  MasterCook II  *

                              Stir-Fried Asian Tofu

Recipe By     :MONDAY TO FRIDAY SHOW #MF6605
Serving Size  :      Preparation Time :
Categories    :New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       8  ounces        firm tofu, -- drained and weighted for 30 minutes
     1/2  teaspoon      grated tangerine or lemon zest
       2  tablespoons   orange juice
                        Salt and pepper
       2  tablespoons   hoisin sauce
       1  tablespoon    rice wine vinegar
       1  tablespoon    low sodium soy sauce
     1/2  teaspoon      sugar
       1  teaspoon      cornstarch
       1  tablespoon    each vegetable and sesame oil
       1  large         clove garlic, -- minced
                        Quarter-size piece fresh ginger, -- minced
       4  ounces        mushrooms, -- stemmed and thinly sliced mushrooms
       3  cups          3/4-inch broccoli florets
                        Salt and crushed red pepper


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

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