Spicy Thai Tofu
|Extra firm tofu||1 Pound|
|Hoisin sauce||1⁄3 Cup (5.33 tbs)|
|Fat free low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Low sodium soy sauce||2 Tablespoon|
|Grated peeled ginger||1 Tablespoon|
|Crushed red pepper||1 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Cooked long grain rice||3 Cup (48 tbs) (Served Hot)|
1. Wrap tofu block in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut lengthwise into 8 slices.
2. Combine hoisin sauce and next 5 ingredients; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add tofu slices; cook 5 minutes on each side or until lightly browned. Remove from pan and keep warm.
4. Add hoisin sauce mixture to pan. Cook over medium heat 4 minutes or until thick, stirring constantly with a whisk. Return tofu to pan; cook 30 seconds.