From Cooking Light March 2005

INGREDIENTS:

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

INSTRUCTIONS:

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 7 ingredients (through pepper), 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. Divide rice evenly among each of 4 plates; top each serving with tofu mixture. Yield: 4 servings.

CALORIES: 275  FAT: 7.9g  PROTEIN: 14g  CARB: 36.1g  FIBER: 3.2g  CHOL: 0.5mg  SODIUM: 425mg