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Stir-Fried Asian Tofu (Mf)

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, C
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz 227g Firm tofu - drained and weighted for 30 minutes

  2. 1/2 teaspoon 2 1/2ml Tangerine or lemon zest - grated

  3. 2 tablespoons 30ml Orange juice

  4. Salt and pepper

  5. 2 tablespoons 30ml Hoisin sauce

  6. 1 tablespoon 15ml Rice wine vinegar

  7. 1 tablespoon 15ml Low sodium soy sauce

  8. 1/2 teaspoon 2 1/2ml Sugar

  9. 1 teaspoon 5ml Cornstarch

  10. 1 tablespoon 15ml Vegetable

  11. 1 tablespoon 15ml Sesame oil

  12. 1 Garlic - minced

  13. 1 Quarter-size piece fresh ginger - minced

  14. 4 oz 113g Mushrooms - stemmed and thinly sliced mushrooms

  15. oz Broccoli florets - 3/4

  16. Salt

  17. Crushed red pepper

Instructions Jump to Ingredients ↑

  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. 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.

  4. 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.

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