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LOCATION: Recipes >> Vegetarian >> Tofu Stirfry 05

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Stir-Fried Asian Tofu

8 ounces firm tofu, drained and pressed for 30 minutes
1/2 teaspoon grated tangerine or lemon zest
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 oil
1 tablespoon sesame oil
1 large clove garlic, minced
quarter-size piece fresh ginger, minced
4 ounces mushrooms, stemmed and thinly sliced mushrooms
3 cups 3/4-inch broccoli florets
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.

Yield: 2 servings

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