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Home-Style Tofu and Rice

Serve this savory dish with a side of sautéed greens or steamed broccoli.

Ingredients: 

Ingredients: 

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1 16-oz. pkg. extra-firm tofu, drained and cut into bite-size cubes
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4 cloves garlic, minced (4 tsp.), divided
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3 ½ Tbs. low-sodium soy sauce
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2 Tbs. hoisin sauce
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5 tsp. toasted sesame oil, divided
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1 ½ tsp. dark brown sugar
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¼ tsp. freshly ground black pepper
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1 cup chopped shallots, divided
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2 cups sliced shiitake mushrooms
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1 cup long-grain white rice
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2 cups low-sodium vegetable broth
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1 cup chopped fresh cilantro

Instructions: 

1. Place tofu in bowl with 2 tsp. garlic.

2. Whisk together soy sauce, hoisin sauce, 1 tsp. sesame oil, brown sugar, pepper, and 1 Tbs. water in small bowl. Pour over tofu; toss gently to coat. Set aside to marinate.

3. Heat 2 tsp. sesame oil in medium saucepan over medium-low heat. Add
1/2 cup shallots, followed by mushrooms; sauté 3 minutes. Stir in rice and remaining 2 tsp. garlic. Add broth, and bring to a boil. Cover, and simmer 15 to 20 minutes.

4. Heat remaining 2 tsp. sesame oil in skillet over medium-high heat. Add tofu and remaining 1/2 cup shallots. Stir-fry 5 minutes. Stir in 1/3 cup water.

5. Spoon rice into serving bowls. Top with tofu, and sprinkle each serving with 1/4 cup cilantro.

Nutrition Information: 

Calories: 
427
Protein: 
18 g
Total Fat: 
12 g
Saturated Fat: 
2 g
Carbohydrates: 
65 g
Cholesterol: 
0 mg
Sodium: 
681 mg
Fiber: 
4 g
Sugar: 
10 g
Yield: 
Serves 4

Comments on this Recipe

The "30 minutes or fewer" claim on this recipe is a complete lie. We ended up eating dinner after 7:00pm because it took me over an hour to put this dish together. And in the end it wasn't even that good! After over 30 min. of cooking, the rice still wasn't done. We were so hungry that we just went with the slightly crunchy rice. The dish also seemed very salty. Perhaps too much hoisin? I will not be making this again.

I don't think anybody at the magazine ever tested this recipe. I decided to reduce the amount of broth used to cook the rice and the rice still came out soupy after one hour simmering on the stove!! I decided not to fry the tofu and baked them at 400 degrees for about 20 minutes. Gotta watch the tofu because there's brown sugar in the marinade which can make the tofu burn easily. Overall, the rice is really unappetizing and bland. I am so disappointed with vegetarian times for publishing this almost inedible recipe.

This was delicious! I served it on a bed of spinach and the broth left over from the rice wilted it nicely. Got rave reviews from my boyfriend! Tofu marinade was amazing!