Sweet Hot Tofu

Name: Sweet Hot Tofu
Yield: 4 servings (serving size: about 1/2 cup rice and about 1/2 cup tofu mixture)
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

10 Reviews

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Yield

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

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.

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

EllenDeller's Review

2014-10-23T20:35:40-04:00 osequin

I like all these ingredients but thought this was just okay. Nothing wrong with it, but nothing special either.

osequin's Review

2013-01-08T14:41:31-05:00 Nicmos

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!

kris2003's Review

2012-07-21T15:21:28-04:00 kris2003

i add more spice then called for and it still was not spicy but it was good

gchang55's Review

2012-04-25T09:23:30-04:00 PauletteinSC

didn't use canola oil, fried tofu with pam. needed a little more spice and soy sauce, but overall decent recipe

deedee1967's Review

2011-08-15T17:11:47-04:00 deedee1967

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!

Nicmos's Review

2010-01-25T22:52:43-05:00 gchang55

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.

shaeville's Review

2009-02-04T00:36:17-05:00 fhstke

This recipe was easy, but the taste never left my mouth after eating. I will make this every once in a while, but will not be a constant dish.

fhstke's Review

2009-01-25T22:01:29-05:00 shaeville

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.

PauletteinSC's Review

2009-01-21T15:10:08-05:00 BreeinFL

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.

BreeinFL's Review

2008-12-03T21:29:17-05:00 EllenDeller

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!

Sweet Hot Tofu

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Ratings & Reviews

EllenDeller's Review

osequin's Review

kris2003's Review

gchang55's Review

deedee1967's Review

Nicmos's Review

shaeville's Review

fhstke's Review

PauletteinSC's Review

BreeinFL's Review

Sweet Hot Tofu

Ingredients

Nutritional Information

How to Make It

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