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Sweet Hot Tofu w/ Rice - 6

Source of Recipe

4 servings


List of 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



Recipe

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

NUTRITION PER SERVING
CALORIES 275(26% from fat); FAT 7.9g (sat 1g,mono 2.8g,poly 3.9g); PROTEIN 14.1g; CHOLESTEROL 0.5mg; CALCIUM 55mg; SODIUM 425mg; FIBER 3.2g; IRON 2.6mg; CARBOHYDRATE 36.1g