AuteurTeam Nafsika
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Êtes-vous prêt à vous laisser tenter par un délicieux sauté ? Cette recette vous mettra l'eau à la bouche avant même de commencer à cuisiner.

Portions1 portion
1

Cut the tofu into small, ¾ inch cubes and marinate it in orange juice, citrus zest, salt and pepper. Combine the hoisin sauce, plum sauce, soy sauce, rice vinegar, sugar and cornstarch in a small bowl.

2

Stir and set aside. In a large skillet, heat the oil until it is hot, but not smoking. Add the garlic and ginger and quickly stir fry for about 8-10 seconds. Add the broccoli and mushrooms, a little water, and cover and steam for about 3 minutes or until the vegetables are start to get tender.

3

Add the tofu and stir. Stir the hoisin sauce combination and add it to the skillet. Cover and simmer for about 1 to 2 minutes to thicken the sauce, stirring once or twice. Season with salt and pepper, if necessary.

4

Season with crushed red pepper flakes. Serve over steamed brown or white rice.

Ingrédients

Instructions

1

Cut the tofu into small, ¾ inch cubes and marinate it in orange juice, citrus zest, salt and pepper. Combine the hoisin sauce, plum sauce, soy sauce, rice vinegar, sugar and cornstarch in a small bowl.

2

Stir and set aside. In a large skillet, heat the oil until it is hot, but not smoking. Add the garlic and ginger and quickly stir fry for about 8-10 seconds. Add the broccoli and mushrooms, a little water, and cover and steam for about 3 minutes or until the vegetables are start to get tender.

3

Add the tofu and stir. Stir the hoisin sauce combination and add it to the skillet. Cover and simmer for about 1 to 2 minutes to thicken the sauce, stirring once or twice. Season with salt and pepper, if necessary.

4

Season with crushed red pepper flakes. Serve over steamed brown or white rice.

Sauté de tofu asiatique végétalien