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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1 (16-oz.) package firm tofu |
2 cups uncooked brown rice |
1/2 teaspoon salt |
1 1/2 cups vegetable broth |
1 tablespoon light brown sugar |
2 tablespoons fresh lime juice |
2 tablespoons sweet chili sauce |
2 tablespoons creamy peanut butter |
1 tablespoon lite soy sauce |
1 teaspoon grated fresh ginger |
3/4 teaspoon cornstarch |
1 tablespoon peanut or vegetable oil |
1 teaspoon dark sesame oil |
2 cups fresh broccoli florets |
1 cup carrot sticks |
2 tablespoons chopped peanuts |
garnish: lime wedges |
Directions:
1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
2. Prepare rice according to package directions, adding 1/2 tsp. salt.
3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.
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