Home-Style Tofu and Rice: Meatless Mondays

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We try to eat meatless twice a week.  One day we usually have pasta and another we have tofu.  Our favorite tofu dish is this Chili Lime Tofu but I’m always on the look out for other tofu dishes.  I recently found one in Vegetarian Times that sounded good but I knew I needed to make a few adjustments to it to suite our tastes.

The tofu is sauteed in a pan until the edges are crispy and then the sauce is poured over top.  Meanwhile the rice cooks up in a vegetable broth along with mushrooms and shallots.  It’s tasty, has a lot of flavor, and the rice is tender and delicious.

Home-Style Tofu and Rice (adapted from Vegetarian Times)
16 oz. extra firm tofu, drained and cut into 2 inch strips
4 garlic cloves, minced
1/3 c. low sodium soy sauce
2 T. hoisin sauce
2 T. sesame oil, divided
1 t. black pepper
1/2 c. shallots, chopped
1 1/2 c. mushrooms, chopped
1 c. long grain white rice
1 t. salt
1 3/4 c. vegetable broth

1.  Whisk together the soy sauce, hoisin sauce, 2 teaspoons sesame oil, and black pepper.  Pour half of it over top of the tofu and toss gently to coat.

2.  Meanwhile, heat 2 teaspoons of sesame oil in a large skillet over medium heat.  Add in the shallow and mushrooms and saute for 5 minutes.  Stir in the rice and vegetable broth.  Bring to a boil, reduce heat to low, and simmer for 20 minutes.

3.  Heat the remaining sesame oil in a medium skillet over medium high heat.  Add the tofu and cook for 5-7  minutes per side or until the outside is crispy.  Pour the remaining sauce over top and allow it to glaze the tofu for 2-3 minutes.

4.  Spoon the rice onto a plate and top with tofu.

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