Stir-Fry Tofu

This was not out-of-this-world good, but it was a different take on homemade take-out and it was good to find another tofu recipe.

• 1 cup of whole grain rice
• 2 teaspoons canola oil
• 1 (14-ounce) package extra firm tofu, cut into (1-inch) cubes
• 2/3 cup fat-free, less-sodium chicken 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
• 1 teaspoon bottled minced fresh ginger
• 2 teaspoons bottled minced garlic

1. Prepare rice according to package directions, omitting salt and fat.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet.

3. Combine broth and the next 6 ingredients, stirring well with a whisk.

4. 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.

5. Divide rice evenly among each of 4 plates; top each serving with tofu mixture.