Ingredients:
1 (3 1/2 ounce) bags boil-in-bag long-grain rice ( or other rice)
2 teaspoons canola oil
1 (14 ounce) packages firm reduced-fat firm tofu, cut into 1-inch cubes
2/3 cup reduced-sodium fat-free chicken broth
1/4 cup hoisin sauce
1 tablespoon sherry wine
1 teaspoon cornstarch
2 teaspoons low sodium soy sauce
1 teaspoon honey
1/2 teaspoon dark sesame oil
crushed red pepper flakes ( dash)
2 teaspoons fresh ginger, minced
2 teaspoons garlic, minced
1/3 cup green onions, thinly sliced
Directions:
Prepare rice according to package directions, omitting salt and fat.
Heat oil in a large nonstick skillet over medium-high heat.
Add tofu, and saute 5 minutes or until lightly browned.
Remove from skillet and set aside.
Combine broth and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.
Add ginger, garlic, and onions to pan; saute 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.
Place rice on 4 plates and top with tofu.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.