Vegetarian: Tofu Stirfry 05 by Recipe Cottage

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	Tofu Stirfry 05

		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