Vegetable Tofu Stir-Fry over Texmati Rice

By Dolphl1970

Ingredients

• 1 3/4 cups water
• 1 cup Texmati rice
• 1/4 cup hoisin sauce
• 2 tablespoons white wine
• 2 tablespoons agave nectar
• Pinch of cayenne
• 1/2 cup water
• 1 tablespoon dark sesame oil
• 1 cup sliced scallions
• 1 cup sliced onions
• 1 tablespoon minced fresh ginger
• 1 large carrot, chopped
• 2 cups broccoli florets
• 3 garlic cloves, minced
• 1 cup fresh or frozen corn
• 1 can (8 ounce) sliced water chestnuts, drained
• 1 pound firm tofu, cut into 1/2-inch pieces
• 2 teaspoons arrowroot blended with 1 tablespoon water
• Tamari (optional)

Details

Servings 4

Preparation

Step 1

In medium covered saucepan, bring water to a boil. Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 15 to 20 minutes.

Meanwhile, in small bowl, stir together hoisin sauce, wine, agave, cayenne and water. Set aside.
In large skillet, heat sesame oil over medium heat. Add scallions, onion and ginger, and cook 2 minutes. Stir in carrots, broccoli, and garlic and continue to cook until vegetables are crisp-tender, about 4 minutes.

Add corn and water chestnuts, and cook, stirring frequently, until corn is tender, about 2 to 3 minutes.

Add hoisin sauce mixture and tofu. Bring to a boil and cook, stirring often until tofu is hot, 4 to 5 minutes. Add arrowroot mixture and stir until the sauce is lightly thickened, about 1 minute. Season with tamari, if desired. Serve over cooked hot rice