Stir-Fried Asian Tofu
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Stir-Fried Asian Tofu
  Asian    Tofu  
Last updated 6/12/2012 1:24:58 AM. Recipe ID 58716. Report a problem with this recipe.
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      Title: Stir-fried asian tofu
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        8 oz firm tofu, -- drained and
  :          weighted for 30 minutes
      1/2 ts grated tangerine or lemon
  :          zest
        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 each vegetable and sesame
  :          oil
        1 lg clove garlic, -- minced
  :          Quarter-size piece fresh
  :          ginger, -- minced
        4 oz mushrooms, -- stemmed and
  :          thinly sliced mushrooms
        3 c  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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Recipe ID 58716 (Apr 03, 2005)

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