Recipe - Stir-Fried Asian Tofu (Mf)

8 ounce Firm tofu, drained and
weighted for 30 minutes
One half teaspoon Tangerine or lemon zest,
grated
2 tablespoon Orange juice
Salt and pepper
2 tablespoon Hoisin sauce
1 tablespoon Rice wine vinegar
1 tablespoon Low sodium soy sauce
One half teaspoon Sugar
1 teaspoon Cornstarch
1 tablespoon Vegetable
1 tablespoon Sesame oil
1 lg Clove garlic, minced
1 Quartersize piece fresh
ginger, minced
4 ounce Mushrooms, stemmed and
thinly cut or sliced up mushrooms
3 cup Broccoli florets, Three fourths inch
pieces
Salt
Crushed red pepper

Cut the tofu into 3/4inch 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 12inch 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

Recipe by: MONDAY TO FRIDAY SHOW #MF6605 Posted to MCRecipe Digest V1 #668
by 4paws@netrax.net (ShermeyerGail) on Jul 12, 1997