In our household, we can't really go wrong with Asian-flavored tofu and rice. So here is yet another tofu recipe! It came together extremely quickly (less than 15 minutes). It's not the most fantastic, so we won't add it to our repertoire, but it was pretty good so I would recommend it. I'd leave out the sherry though because it gives it a wine-y aftertaste that doesn't really belong there. I would also increase the amount of red pepper because we didn't even notice it. Although I think our heat tolerance is way higher than most, so maybe don't do that after all.
Sweet Hot Tofu
Cooking Light, March 2005
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
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.
Yield: 4 servings