Are you ready to indulge in a delicious stir fry? This recipe will have your mouth watering before you can even begin cooking.
Ingredients
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8 ounces good, firm tofu, rinsed, drained and weighted down to firm it up even more
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Orange juice for marinating tofu
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Grated orange or lemon zest
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2 tablespoons hoisin sauce
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2 tablespoons plum sauce
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1 tablespoon low-sodium soy sauce
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2 tablespoons rice wine vinegar
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½ teaspoon sugar
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1 teaspoon cornstarch
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2 tablespoons peanut oil
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1 clove garlic, minced
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1 teaspoon fresh, grated ginger
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2 cups small broccoli florets
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1/4 cup sliced, white button mushrooms
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½ teaspoon crushed red pepper
- Salt, pepper to taste
Directions
- 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. 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.
- 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.
- Season with crushed red pepper flakes.
- Serve over steamed brown or white rice.
Serves 2
Enjoy!