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Stir-Fried Asian Tofu

This Stir-Fried Asian Tofu recipe uses Orange Juice, Hoisin Sauce, Rice Wine Vinegar, Low Sodium Soy Sauce, and Sugar. Scale it up or down for the number of people at the table.

Ingrédients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp

Méthode (aperçu)

1. 1

   Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper.

2. 2

   Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later.

3. 3

   In a 12-inch skillet heat vegetable and sesame oils until very hot.

4. 4

   Add garlic and ginger and stir fry for 10 seconds.

5. 5

   Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender.

6. 6

   Add tofu.

7. 7

   Stir hoisin sauce to recombine cornstarch and add to skillet.

8. 8

   Cover and simmer 30 seconds to a minute to thicken.

9. 9

   Season with salt and crushed red pepper.