Stir-fried Orange Ginger Tofu
3 tablespoons thawed orange juice concentrate
1 tablespoon dry sherry
1 1/2 teaspoons cornstarch
1 teaspoon brown sugar
2 teaspoons dark sesame oil
1/2 teaspoon salt
1 tablespoon oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, crushed
1 2/3 cups sliced shiitake mushrooms, caps and stems (about 1 (3 1/2-ounce) package)
1 1/4 cups (1-inch) sliced asparagus (about 1/2 pound)
1 1/4 cups thinly sliced leek (about 2 large)
1/2 pound firm tofu, drained and cubed
Combine the first 6 ingredients in a small bowl, and set cornstarch mixture aside.
Heat 1 tablespoon oil in a stir-fry pan or a wok over medium heat. Add minced ginger and crushed garlic; stir-fry 30 seconds. Add sliced mushrooms, asparagus, and leek; stir-fry for 3 minutes. Add the cubed tofu; stir-fry 4 minutes. Stir in cornstarch mixture. Bring to a boil; cook for 1 minute.
Pairs Well With
Substitute chicken if you don't like/eat tofu.