Broccoli and Tofu in Hot Garlic Sauce

I posted this on my menu plan a couple of weeks ago, and received a comment requesting the recipe. Never one to disappoint (just one to keep you waiting), I am posting it.

The recipe originally comes from Cooking Light (shocking I know), but as usual I've made a few changes! I am posting the original, with my changes in blue. The blue is a nod to my Mother in law. She always tweaks and improves things, and she will send you the recipe with her changes in blue. Trust me when I tell you, her changes are always better than the original.

Sweet Hot Tofu 

aka 

Broccoli and Tofu in Hot Garlic Sauce

 Ingredients:

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 2 teaspoons canola oil (3 tablespoons canola oil)
• 1 (14-ounce) package firm reduced-fat tofu, cut into (1-inch) cubes (I cube mine then cut into triangles)
• One large head of broccoli chopped into bite size pieces
• 2/3 cup fat-free, less-sodium chicken broth (vegetable broth)
• 1/4 cup hoisin sauce
• 1 tablespoon sherry
• 1 teaspoon cornstarch
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon honey
• 1/2 teaspoon dark sesame oil
• Dash of crushed red pepper (I vary this based on my audience. Personally, I am a big fan of spicy food!)
• 2 teaspoons bottled minced fresh ginger
• 2 teaspoons bottled minced garlic
• 1/3 cup thinly sliced green onions

• Prepare rice according to package directions, omitting salt and fat.
• Place cut tofu on paper towels to drain excess moisture.
• Put chopped broccoli in a large microwave safe dish, and cover with water. Microwave 3-4 minutes until crisp tender.
• Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu, and sauté 5 minutes or until lightly browned. (I cook mine a bit longer than this because I like it to have a crisp exterior) 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 and broccoli.

This recipe is really quite delicious. It makes a great change of pace if you are having company. Almost everything can be made ahead. Fry the tofu, steam the broccoli, and refrigerate both. Then all you have to do is make the rice, make the sauce, stir in the broccoli and tofu, and voila! Dinner is served.

Serve with some ice cold Tsing taos and chopsticks.

Now that sounds like a fun Friday night!