Home-Style Tofu and Rice- Vegetarian Times

By amaliana

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

Ingredients

• 1 16-ounce package extra-firm tofu, drained and cut into bite-size cubes
• 4 cloves garlic, minced(4 teaspoons), divided
• 3 1/2 tablespoons low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 5 teaspoons toasted sesame oil, divided
• 1 1/2 teaspoons dark brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped shallots, divided
• 2 cups sliced shitake mushrooms
• 1 cup long-grain white rice
• 2 cups low-sodium vegetable broth
• 1 cup chopped fresh cilantro

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

1. Place tofu in bowl with 2 teaspoons garlic.

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

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

4. Heat remaining 2 teaspoons 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.