Stir-Fried Asian Tofu
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Tangerine (grated)2 tbsps
Orange Juice1
Salt2 tbsps
Hoisin Sauce1 tbsp
Rice Wine Vinegar1 tbsp
Soy Sauce (low sodium)1 tsp
Sugar1 tsp
Cornstarch1 large
Garlic (clove, minced)3 cups
Broccoli Floret (3/4-inch)Directions:
1
Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper
2
Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later
3
In a 12-inch skillet heat vegetable and sesame oils until very hot
4
Add garlic and ginger and stir fry for 10 seconds
5
Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender
6
Add tofu
7
Stir hoisin sauce to recombine cornstarch and add to skillet
8
Cover and simmer 30 seconds to a minute to thicken
9
Season with salt and crushed red pepper