ORANGE-SESAME TOFU WITH BROCCOLI

Orange-Sesame Tofu with Broccoli image

Try tofu-if you haven't before-in this flavorful Asian medley. It makes a terrific meatless meal for four in less than an hour.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 14

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Ingredients

1 cup uncooked extra long-grain brown rice
2 1/4 cups water
1 tablespoon butter or margarine
1/8 teaspoon salt
3 tablespoons sweet chili sauce
3 tablespoons tamari or soy sauce
1 teaspoon toasted or dark sesame oil
1 package (12 oz) extra-firm water-packed tofu, drained, cut into 1-inch cubes
2 tablespoons canola oil
4 cups fresh broccoli florets
1 large red bell pepper, cut into 2-inch strips
2 teaspoons grated orange peel
2/3 cup orange juice
2 teaspoons cornstarch

Steps:

In 2-quart saucepan, heat rice, 2 cups of the water, the butter and salt to boiling. Reduce heat to low. Cover; simmer 45 to 50 minutes.
Meanwhile, in medium bowl, mix chili sauce, tamari and sesame oil. Stir in tofu; let stand 15 minutes. Drain, reserving sauce.
In 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium heat. Cook tofu in oil about 5 minutes, stirring frequently, until lightly browned on all sides. Remove from skillet; set aside.
In skillet, heat remaining 1 tablespoon canola oil over medium heat. Cook broccoli and bell pepper in oil 3 minutes, stirring frequently. Add remaining 1/4 cup water; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Add tofu, orange peel and reserved chili sauce mixture.
In measuring cup or small bowl, mix orange juice and cornstarch until blended; add to skillet. Cook and stir until thickened and thoroughly heated. Serve tofu mixture with brown rice.

Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 10 mg, Fat 3, Fiber 9 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 10 g, TransFat 0 g