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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pound extra-firm tofu |
1/3 cup hoisin sauce |
1/3 cup fat-free, less-sodium chicken broth |
1/4 cup orange juice |
2 tablespoons low-sodium soy sauce |
1 tablespoon grated peeled fresh ginger |
1 teaspoon crushed red pepper |
2 teaspoons vegetable oil |
3 cups hot cooked long-grain brown rice |
Directions:
1. Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut lengthwise into 8 slices.
2. Combine hoisin sauce and next 5 ingredients; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu slices; cook 5 minutes on each side or until lightly browned. Remove from pan and keep warm.
4. Add hoisin sauce mixture to pan. Cook over medium heat 4 minutes or until thick, stirring constantly with a whisk. Return tofu to pan; cook 30 seconds. Serve with brown rice.
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