• 1 3 1/2-oz. bag boil-in-bag long-grain 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

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, 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.