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Home-Style Tofu and Rice

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

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

Servings
4

Ingredients

  • 1 16-oz. pkg. extra-firm tofu, drained and cut into bite-size cubes
  • 4 cloves garlic, minced (4 tsp.), divided
  • 3 1/2 Tbs. low-sodium soy sauce
  • 2 Tbs. hoisin sauce
  • 5 tsp. toasted sesame oil, divided
  • 1 1/2 tsp. dark brown sugar
  • 1/4 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

Preparation

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
  • Carbohydrate Content 65 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 4 g
  • Protein Content 18 g
  • Saturated Fat Content 2 g
  • Sodium Content 681 mg
  • Sugar Content 10 g