Sweet Hot Tofu

Name: Sweet Hot Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 (3 1/2 ounce) bag boil-in-bag long-grain rice (or other rice); 2 teaspoons canola oil; 1 (14 ounce) package 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 onion, thinly sliced

Submitted by Vino Girl

"From Cooking Light (March 2005). This can easily be made vegetarian or vegan with a few minor adjustments. I am not sure how long the boil in bag rice takes to cook (I use either long grain white or brown rice instead), so the cooking time may need to be adjusted a little."

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Ready In:: 30mins
Ingredients:: 14
Serves:: 4

ingredients

1 (3 1/2 ounce) bag boil-in-bag long-grain rice (or other rice)
2 teaspoons canola oil
1 (14 ounce) package 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 onion, 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 sauté 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; 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.
Place rice on 4 plates and top with tofu.

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Reviews

This is the first tofu recipe I've attempted to make and I loved it. The sauce was particularly good. My husband said that it was the most tofu he's every eaten. He loved the sauce so much that he's going to use it for stir-fry chicken. I used extra-firm tofu and I wouldn't do that again though. Too chewy for me. I prefer a softer texture. Thanks for sharing!

PJ Funnybunny
Great! The picky husband even liked it and asked if we could have it once a week. Gasp! I used a package of cubed super firm tofu, 8 oz. drained weight, and found the amount of sauce to be perfect, though I'd put the servings with this amount of tofu at 2-3. Cubed tofu is a huge timesaver and makes this dish go together in a flash. Served over jasmine rice. Thanks for sharing the recipe!!

LonghornMama
This is very good, one of my first recipes with tofu and definitely a keeper.

Kats Meow

RECIPE SUBMITTED BY

Vino Girl

United States

My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>

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