Updated: Apr 4, 2019
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
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.