Sweet Hot Tofu

• 1 (3 1/2 ounce) bagboil-in-bag long-grain rice (or other rice)
• 2 teaspoons canola oil
• 1 (14 ounce) packagefirm reduced-fat firm tofu, cut into 1-inch cubes
• 23 cup reduced-sodium fat-free chicken broth
• 14 cup hoisin sauce
• 1 tablespoon sherry wine
• 1 teaspoon cornstarch
• 2 teaspoons low sodium soy sauce
• 1 teaspoon honey
• 12 teaspoon dark sesame oil
• crushed red pepper flakes (dash)
• 2 teaspoons fresh ginger, minced
• 2 teaspoons garlic, minced
• 13 cup green onion, thinly sliced

1. Prepare rice according to package directions, omitting salt and fat.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add tofu, and saute 5 minutes or until lightly browned.
4. Remove from skillet and set aside.
5. Combine broth and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.
6. Add ginger, garlic, and onions to pan; saute 30 seconds.
7. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly.
8. Add tofu to pan; cook 30 seconds, stirring gently to coat.
9. Place rice on 4 plates and top with tofu.

bagboil, canola oil, firm tofu, chicken broth, hoisin sauce, sherry wine, cornstarch, soy sauce, honey, sesame oil, red pepper, fresh ginger, garlic, green onion

Taken from www.food.com/recipe/sweet-hot-tofu-119217 (may not work)