nutritional information

Per 1-cup serving:

  • 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
Vegan

Home-Style Tofu and Rice

Serves 4

30 minutes or fewer

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

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.

March 2013 p.34

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comments

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.

Kelly J. R. - 2013-04-09 15:02:17