Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        firm tofu -- drained
                        --and weighted for 30 minutes
     1/2  teaspoon      tangerine or lemon zest -- grated
   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    vegetable
   1      tablespoon    sesame oil
   1      clove         garlic -- minced
   1                    quarter-size piece fresh ginger -- minced
   4      ounces        mushrooms -- stemmed
                        --and thinly sliced mushrooms
   3      cups          broccoli florets -- 3/4 inch pieces
                        salt
                        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.