Cookbook of the Week - Broccoli and Tofu Stir-Fry w/ Garlicky Hoisin Sauce

[Guest guest]

* Exported from MasterCook *

 

Broccoli and Tofu Stir-Fry with Garlicky Hoisin Sauce

 

Recipe By :Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces firm tofu

4 dried black mushrooms

1 tablespoon rice wine or sherry

1/2 teaspoon freshly grated lemon zest

kosher salt

1/4 teaspoon black pepper

1/2 bunch broccoli (3 cups 1-inch florets)

FOR THE SAUCE

1 1/2 tablespoons hoisin sauce

2 teaspoons rice wine or sherry

2 teaspoons low-sodium soy sauce

1/2 teaspoon sugar or honey (optional)

1 teaspoon cornstarch

 

Press the tofu for 30 minutes. Soak the mushrooms in warm water to cover for 30

minutes.

Blot the tofu dry and cut it into 1-inch squares, each 1/2-inch thick. Toss the

tofu with the rice wine, lemon zest, and a little salt and pepper and let

marinate for 10 minutes. Drain the soaked mushrooms (you can save the soaking

liquid for soups). Stem the mushrooms and cut the caps in quarters.

Cut the broccoli into small (1-inch) florets, discarding the fibrous stalks.

Blanch the broccoli in 2 quarts rapidly boiling salted water for 1 minute, or

until almost tender, and drain in a colander. Chill the broccoli with ice (or

refresh under cold water) and drain. Blot dry with a paper towel.

For the sauce, combine the hoisin sauce, rice wine, soy sauce, sugar (if using),

and cornstarch in a small bowl and mix well.

Just before serving, heat a wok (preferably nonstick) almost to smoking over a

high flame. Swirl in the canola oil. Add the minced garlic, ginger,and

scalliona. Srir-fry these ingredients for 15 seconds. or until fragrant but not

brown. Add the tofu, mushrooms, and broccoli and stir-fry for 1 to 2 minutes,

or until thoroughly heated. Stir in the sauce and boil for 30 seconds. Correct

the seasoning, adding soy sauce if necessary, and serve at once. Serves 4 as an

appetizer or side dish or 2 as a main dish.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 214 Calories (kcal); 14g Total Fat; (53% calories from fat); 13g

Protein; 13g Carbohydrate; trace Cholesterol; 408mg Sodium

Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;

1/2 Other Carbohydrates

 

NOTES : To " swirl in the oil, " pour it in a thin stream in a circle around the

inside edge of the wok 2 inches below the rim. This thoroughly coats the inside

of the wok with oil.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0