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.
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
How to Make It
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.
This is a fantastic recipe. The sauce would be great with any protein. Next time I will pat the tofu dry before frying because it didn't get as crispy as I would like it. But I will definitely make this again and it is great over rice!
Good recipe, but it lacked heat. We added some more chiles, chopped bell pepper, and snow peas to make it a full meal. I sautéed the veggies with the tofu, after the tofu browned. Then I added the ginger, garlic, and onions to the tofu mix. After that, I just added the sauce and cooked for a minute or two. Another Asian recipe that we like!
This was a fast & simple recipe to put together with the added feature of being very tasty. It went excellent with rice and a side dish of stir fry peppers & boc chow.
This is certainly a keeper & will be a nice addition to my Asian recipes.
I have very little experience cooking asian dishes so I had to invest a bit buying most of the ingredients but I'm so glad I did! The sauce has such great flavor, I savored every bite. Made with brown rice and steamed snow peas and red peppers. Took very little time and I plan on enjoying the leftovers all week. I will make this again and soon.
I'm eating this while I type-- I cuoldn't wait to rave about it. This is such a great way to eat tofu. I used barley instead of rice to up the fiber. I dredged the tofu cubes in cornstarch (after pressing out excess moisture) before frying them after seeing that method in another CL recipe. I plan on serving this to company. It is my new favorite for tofu.
Great recipe...I will make the following modifications in the future: Only use 1 tsp of bottled ginger. Also I almost ruined the garlic and ginger by leaving the heat on med-high, the pan was way too hot causing minor burning. I removed the pan and shook it a few times to distribute. I left the heat on med-low while adding the sauce. Also I added baby corn to the pan with the tofu, drained and cut in half first. Enjoy!
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