- 1 cup Texmati rice, rinsed
- 1/4 cup hoisin sauce
- 2 tablespoons white wine
- 2 tablespoons agave nectar
- pinch 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-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)
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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