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.
