Sweet Hot Tofu

Sweet Hot Tofu


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Coated in an assertive sauce, this tofu dish will win over even the pickiest eaters. Use bottled ginger and garlic to save time, then serve the flavorful concoction over steaming brown rice.

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Bradenton, FL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 3 1/2-oz. bag boil-in-bag brown rice
  • 2 tsp. canola oil
  • 1 14-oz. pkg. firm reduced-fat tofu, cut into (1-inch) cubes
  • 2/3 C. fat-free, less-sodium chicken broth
  • 1/4 C. hoisin sauce
  • 1 Tbs. sherry
  • 1 tsp. cornstarch
  • 2 tsp. low-sodium soy sauce
  • 1 tsp. honey
  • 1/2 tsp. dark sesame oil
  • 1 dash crushed red pepper
  • 2 tsp. bottled minced fresh ginger
  • 2 tsp. bottled minced garlic
  • 1/3 C. thinly sliced green onions
  • 1/3 C. thinly sliced carrots

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Prepare rice according to package directions, omitting salt and fat. Heat canola oil in a large non-stick skillet over medium-high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet. Combine broth and the next 7 ingredients (through pepper), stirring well with a whisk. Add ginger, garlic,carrots, and onions to pan; sauté 30 seconds. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly. Add tofu to pan; cook 30 seconds, stirring gently to coat. Divide rice evenly among each of 4 plates; top each serving with tofu mixture.

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