Sweet Hot Tofu

Sweet Hot Tofu Recipe
Photo: Randy Mayor
Coated in an assertive sauce, this tofu dish will win over even the pickiest eaters. Use bottled ginger and garlic to save time, then serve the flavorful concoction over steaming white rice.

Yield:

4 servings (serving size: about 1/2 cup rice and about 1/2 cup tofu mixture)

Recipe from

Nutritional Information

Calories 275
Caloriesfromfat 26 %
Fat 7.9 g
Satfat 1 g
Monofat 2.8 g
Polyfat 3.9 g
Protein 14.1 g
Carbohydrate 36.1 g
Fiber 3.2 g
Cholesterol 0.5 mg
Iron 2.6 mg
Sodium 425 mg
Calcium 55 mg

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons canola oil
1 (14-ounce) package firm reduced-fat tofu, cut into (1-inch) cubes
2/3 cup fat-free, less-sodium 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
Dash of crushed red pepper
2 teaspoons bottled minced fresh ginger
2 teaspoons bottled minced garlic
1/3 cup thinly sliced green onions

Preparation

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

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.

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

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.

Note:

March 2005
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