Sesame Tofu Stir-Fry over Rice

Sesame Tofu Stir-Fry over Rice
Photo by Becky Luigart-Stayner


  • 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 1 ½ tablespoons low-sodium soy sauce
  • ½ cup fat-free, less-sodium chicken broth
  • 2 cups cooked long-grain brown rice
  • 4 cups thinly sliced shiitake mushroom caps (about 3/4 pound)
  • 1 teaspoon cornstarch
  • 3 cups (2-inch) slices asparagus (about 1 pound)
  • + 9 more ingredients
    • 1 tablespoon sesame seeds
    • 1 (1-pound) package firm or extrafirm tofu, drained and cut into 1-inch cubes
    • 2 tablespoons hoisin sauce
    • 2 teaspoons dark sesame oil
    • Cooking spray
    • 2 teaspoons peanut oil
    • 1 tablespoon black sesame seeds
    • ½ teaspoon salt, divided
    • ¼ cup thinly sliced green onions

Combine sesame seeds and 1/4 teaspoon salt in a large bowl. Add the tofu cubes; toss gently to coat. Combine oils in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until tofu is golden. Remove tofu from pan; keep warm.Return pan to heat; coat with cooking spray. A...

View full recipe at My Recipes


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