Ingredients
1
cup uncooked extra long-grain brown rice
2 1/4
cups water
1
tablespoon butter or margarine
1/8
teaspoon salt
3
tablespoons sweet chili sauce
3
tablespoons tamari or soy sauce
1
teaspoon toasted or dark sesame oil
1
package (12 oz) extra-firm water-packed tofu, drained, cut into 1-inch cubes
2
tablespoons canola oil
4
cups fresh broccoli florets
1
large red bell pepper, cut into 2-inch strips
2
teaspoons grated orange peel
2/3
cup orange juice
2
teaspoons cornstarch
Preparation
In 2-quart saucepan, heat rice, 2 cups of the water, the butter and salt to boiling. Reduce heat to low. Cover; simmer 45 to 50 minutes.
Meanwhile, in medium bowl, mix chili sauce, tamari and sesame oil. Stir in tofu; let stand 15 minutes. Drain, reserving sauce.
In 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium heat. Cook tofu in oil about 5 minutes, stirring frequently, until lightly browned on all sides. Remove from skillet; set aside.
In skillet, heat remaining 1 tablespoon canola oil over medium heat. Cook broccoli and bell pepper in oil 3 minutes, stirring frequently. Add remaining 1/4 cup water; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Add tofu, orange peel and reserved chili sauce mixture.
In measuring cup or small bowl, mix orange juice and cornstarch until blended; add to skillet. Cook and stir until thickened and thoroughly heated. Serve tofu mixture with brown rice.
