Sweet Hot Tofu
Hello, I hope this message finds you well on the eve of the World Cup, GO USA…oh yea that’s right they won’t be in the world cup. Well, anyway I love to watch soccer and for 4 weeks the most passionate sport will be on the worlds stage in Russia.
The leaf has been officially turned. I’m not saying that I have given up the more fatty, high caloric fare, but eating a bit healthier feels pretty awesome. So to keep that party going, I’ve prepared a super sweet hot tofu dish that is very healthy, yet incredibly delicious. And like most all the recipes I recommend, its super fast, so it’s totally EJlicious! I hope you are having a great week thus far and the best is yet to come, as always thanks for reading.
- 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
- 1/3 cup crushed peanuts
- 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 8 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.
Recipe courtesy of Cooking Light