Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 4

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.

Recipe by Cooking Light March 2005

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

275 calories; calories from fat 26%; fat 7.9g; saturated fat 1g; mono fat 2.8g; poly fat 3.9g; protein 14.1g; carbohydrates 36.1g; fiber 3.2g; cholesterol 0.5mg; iron 2.6mg; sodium 425mg; calcium 55mg.
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