Tofu - Home-Style Tofu and Rice

By BlueSchmoo

Serve this savory dish with a side of sautéed greens or steamed broccoli.

Ingredients

• 1 16-oz. pkg. extra-firm tofu, drained and cut into bite-size cubes
• 4 cloves garlic, minced (4 tsp.), divided
• 3 1/2 Tbs. low-sodium soy sauce
• 2 Tbs. hoisin sauce
• 5 tsp. toasted sesame oil, divided
• 1 1/2 tsp. dark brown sugar
• 1/4 tsp. freshly ground black pepper
• 1 cup chopped shallots, divided
• 2 cups sliced shiitake mushrooms
• 1 cup long-grain white rice
• 2 cups low-sodium vegetable broth
• 1 cup chopped fresh cilantro
• ___________________
• Serves 2
• 8 oz. extra-firm tofu, drained and cut into bite-size cubes
• 2 cloves garlic, minced (4 tsp.), divided
• 3 3/4 tsp. low-sodium soy sauce
• 1 Tbsp hoisin sauce
• 21/2 tsp. toasted sesame oil, divided
• 3/4 tsp. dark brown sugar
• 1/8 tsp. freshly ground black pepper
• 1/2 cup chopped shallots, divided
• 1 cup sliced shiitake mushrooms
• 1/2 cup long-grain white rice
• 1 cup low-sodium vegetable broth
• 1/2 cup chopped fresh cilantro

Details

Adapted from vegetariantimes.com

Preparation

Step 1

1. Place tofu in bowl with 2 tsp. garlic.

2. Whisk together soy sauce, hoisin sauce, 1 tsp. sesame oil, brown sugar, pepper, and 1 Tbs. water in small bowl. Pour over tofu; toss gently to coat. Set aside to marinate.

3. Heat 2 tsp. sesame oil in medium saucepan over medium-low heat. Add
1/2 cup shallots, followed by mushrooms; sauté 3 minutes. Stir in rice and remaining 2 tsp. garlic. Add broth, and bring to a boil. Cover, and simmer 15 to 20 minutes.

4. Heat remaining 2 tsp. sesame oil in skillet over medium-high heat. Add tofu and remaining 1/2 cup shallots. Stir-fry 5 minutes. Stir in 1/3 cup water.

5. Spoon rice into serving bowls. Top with tofu, and sprinkle each serving with 1/4 cup cilantro.