Stir-Fried Asian Tofu

• 8 ounces firm tofu, drained and weighted 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 each vegetable and 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 and crushed red pepper

1. Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper.
2. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later.
3. In a 12-inch skillet heat vegetable and sesame oils until very hot.
4. Add garlic and ginger and stir fry for 10 seconds.
5. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender.
6. Add tofu.
7. Stir hoisin sauce to recombine cornstarch and add to skillet.
8. Cover and simmer 30 seconds to a minute to thicken.
9. Season with salt and crushed red pepper.

firm tofu, lemon zest, orange juice, salt, hoisin sauce, rice wine vinegar, soy sauce, sugar, cornstarch, vegetable, clove garlic, quarter, mushrooms, salt

Taken from www.foodnetwork.com/recipes/stir-fried-asian-tofu-recipe.html (may not work)