Spicy Thai Tofu Recipe
Ingredients
| Firm tofu | 1 pound | |
| 1/3 cup hoisin sauce | ||
| 1/4 cup fat-free, less-sodium chicken broth | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| 2 tablespoons low-sodium soy sauce | ||
| Grated ginger | 1 Tablespoon, peeled | |
| Red pepper | 1 Teaspoon, crushed | |
| Vegetable oil | 2 Teaspoon | |
| 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.
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.
Chef
