Vegetable Tofu Stir-Fry over Texmati Rice
- 1 cup Texmati rice, rinsed
- 1/4 cup hoisin sauce
- 2 tablespoons white wine
- 2 tablespoons agave nectar
- cayenne pepper
- 1 tablespoon dark sesame oil
- 5 scallions, sliced
- 1/2 large yellow onion, sliced
- 1 tablespoon finely chopped fresh ginger
- 1 large carrot, chopped
- 2 cups broccoli florets
- 3 cloves garlic, finely chopped
- 1 cup fresh or frozen corn
- 1 (8.0-ounce) can sliced water chestnuts, drained
- 1 pound firm tofu, cut into 1/2-inch pieces
- 2 teaspoons arrowroot blended with 1 tablespoon water
- Tamari (optional)
In medium covered saucepan, bring 1 3/4 cup water to a boil.
Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 15 to 20 minutes.
Meanwhile, in small bowl, stir together hoisin sauce, wine, agave, cayenne and 1/2 cup water. Set aside.
In large skillet, heat sesame oil over medium heat.
Add scallions, onion and ginger, and cook until fragrant, about 2 minutes.
Stir in carrots, broccoli, and garlic and continue to cook until vegetables are crisp-tender, about 4 minutes.
Add corn and water chestnuts, and cook, stirring frequently, until corn is tender, about 2 to 3 minutes.
Add hoisin sauce mixture and tofu.
Bring to a boil and cook, stirring often until tofu is hot, 4 to 5 minutes.
Add arrowroot mixture and stir until the sauce is lightly thickened, about 1 minute.
Season with tamari, if desired.
Serve over hot rice.
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- 1 cup Texmati rice, rinsed
- 1/4 cup hoisin sauce
- 2 tablespoons white wine
- 2 tablespoons agave nectar
- cayenne pepper
- 1 tablespoon dark sesame oil
- 5 scallions, sliced
- 1/2 large yellow onion, sliced
- 1 tablespoon finely chopped fresh ginger
- 1 large carrot, chopped
- 2 cups broccoli florets
- 3 cloves garlic, finely chopped
- 1 cup fresh or frozen corn
- 1 (8.0-ounce) can sliced water chestnuts, drained
- 1 pound firm tofu, cut into 1/2-inch pieces
- 2 teaspoons arrowroot blended with 1 tablespoon water
- Tamari (optional)