Last night’s dinner was easy and really tasty. We had a lot of steak lately, so I wanted to do something MUCH lighter for dinner. The only changes I made were to use fresh garlic and ginger, and to make rice in the rice cooker, which I then tossed with some green onions. It was a very different flavor, and definitely a good weeknight meal.
Sweet Hot Tofu
Cooking Light March 2005
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons canola oil
1 package (14-ounce) firm reduced-fat tofu, cut into (1-inch) cubes
⅔ cup fat-free, less-sodium chicken broth
¼ cup hoisin sauce
1 tablespoon sherry
1 teaspoon cornstarch
2 teaspoons low-sodium soy sauce
1 teaspoon honey
½ teaspoon dark sesame oil
Dash of crushed red pepper
2 teaspoons bottled minced fresh ginger
2 teaspoons bottled minced garlic
⅓ 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 (serving size: about 1/2 cup rice and about 1/2 cup tofu mixture)
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
MacGourmet Rating: 4 Stars