Recipe By : MONDAY TO FRIDAY SHOW #MF6605
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces firm tofu -- drained
--and weighted for 30 minutes
1/2 teaspoon tangerine or lemon zest -- grated
2 tablespoons orange juice
salt and pepper
2 tablespoons hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
1/2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon vegetable
1 tablespoon sesame oil
1 large clov garlic -- minced
1 quarter-size piece fresh ginger -- minced
4 ounces mushrooms -- stemmed
--and thinly sliced mushrooms
3 cups broccoli florets -- 3/4 inch pieces
salt
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.
