Stir-Fried Asian Tofu Recipe




Stir-Fried Asian Tofu Ingredients

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A Recipe for
Stir-Fried Asian Tofu

 

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This Stir-Fried Asian Tofu recipe is one of many in our Asian Category.






Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes


This Recipe for Stir-Fried Asian Tofu is one of thousands in the Recipes-to-go Asian Cookbook.


Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.



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This is a recipe for Stir-Fried Asian Tofu from the recipe cookbook of Recipes-to-go (Asian)


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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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Stir-Fried Asian Tofu

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.







Stir-Fried Asian Tofu Directions

8 oz firm tofu, -- drained and
: weighted for 30 minutes
1/2 ts grated tangerine or lemon
: zest
2 TB orange juice
: Salt and pepper
2 TB hoisin sauce
1 TB rice wine vinegar
1 TB low sodium soy sauce
1/2 ts sugar
1 ts cornstarch
1 TB each vegetable and sesame
: oil
1 lg clove garlic, -- minced
: Quarter-size piece fresh
: ginger, -- minced
4 oz mushrooms, -- stemmed and
: thinly sliced mushrooms
3 c 3/4-inch broccoli florets
: Salt and crushed red pepper

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.

Yield: 2 servings

Recipe By :MONDAY TO FRIDAY SHOW #MF6605

Date: Mon, 30 Sep 1996 11:42:43
~0400

Serves: 4

 

 

 

 

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Stir-Fried Asian Tofu Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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