Stir-Fried Asian Tofu (Mf)

Course :	Chinese
From:	HungryMonster.com
Serves:	2

Ingredients:

8	ounces	firm tofu -- drained and weighted for 30 minutes
1/2	teaspoon	tangerine or lemon zest -- grated
2	tablespoons	orange juice
1	teaspoon	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	vegetable
1	tablespoon	sesame oil
1	clove	garlic -- minced
1	pieces	quarter-size piece fresh ginger -- minced
4	ounces	mushrooms -- stemmed and thinly sliced mushrooms
3	cups	broccoli florets -- 3/4 inch pieces
1	teaspoon	salt
1	teaspoon	crushed red pepper

Preparation:

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