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Tuesday, March 27, 2012

Stir-Fried Asian Tofu

Posted by Chantel M. contributed by tofu-recipe.com (Source)

Serving Size : 4

- 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.

For more information please visit: http://thetruestoriesstories.blogspot.ca/p/soy-recipes.html

Recipe by: Master Cook

1 comment:

  1. Sounds delicious and easy to make. Have to try it soon.

    ReplyDelete