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