Sweet Hot Tofu

By Bostoncook

CL, 3/05

Ingredients

• bag parboiled rice (3 1/2-ounce)
• 2 teaspoons canola oil
• 1 package firm tofu, light; (14-ounce) cut into (1-inch) cubes
• 2/3 cup nonfat chicken broth
• 1/4 cup hoisin sauce
• 1 tablespoon sherry
• 1 teaspoon cornstarch
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon honey
• 1/2 teaspoon dark sesame oil
• 1 Dash crushed red pepper
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 1/3 cup thinly sliced green onions

Details

Servings 4

Preparation

Step 1

1. Prepare rice according to package directions, omitting salt and fat.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet.

3. Combine broth and the next 7 ingredients (through pepper), stirring well with a whisk.

4. Add ginger, garlic, and onions to pan; sauté 30 seconds. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly. Add tofu to pan; cook 30 seconds, stirring gently to coat. Divide rice evenly among each of 4 plates; top each serving with tofu mixture.

Notes: Made just as written, other than using regular brown rice. Delicious!!

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