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Spicy Thai Tofu

Prep time 10 mins
Cook time 15 mins
Stand time 30 mins
Yield 4 servings (serving size: 2 slices tofu, 3/4 cup rice, and 2 tablespoons sauce)

Ingredients

  • 1 pound extra-firm tofu
  • 1/3 cup hoisin sauce
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1/4 cup orange juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon crushed red pepper
  • 2 teaspoons vegetable oil
  • 3 cups hot cooked long-grain brown rice

Nutrition Information

  • calories 355
  • fat 10.5 g
  • satfat 1.8 g
  • protein 15.2 g
  • carbohydrate 49.3 g
  • cholesterol 1 mg
  • iron 2.2 mg
  • sodium 707 mg
  • caloriesfromfat 27 %
  • fiber 3.4 g
  • calcium 97 mg

How to Make It

  1. Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut lengthwise into 8 slices.

  2. Combine hoisin sauce and next 5 ingredients; set aside.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu slices; cook 5 minutes on each side or until lightly browned. Remove from pan and keep warm.

  4. Add hoisin sauce mixture to pan. Cook over medium heat 4 minutes or until thick, stirring constantly with a whisk. Return tofu to pan; cook 30 seconds. Serve with brown rice.

Oxmoor House Healthy Eating Collection