Ingredients
1
package (14 oz) firm tofu packed in water, drained
1
tablespoon olive or vegetable oil
1
large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (2 cups)
2
cloves garlic, finely chopped
1
can (14 oz) vegetable broth
3/4
cup uncooked regular long-grain rice
2
tablespoons Worcestershire sauce
1/4
teaspoon ground red pepper (cayenne)
1
can (15 oz) black beans, drained, rinsed
12
medium green onions, sliced (3/4 cup)
Preparation
Place tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into 3/4-inch cubes.
In 12-inch skillet, heat oil over medium heat. Add tofu; cook 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet; set aside.
In same skillet, cook sweet potato and garlic 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, uncooked rice, Worcestershire sauce and red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
Stir in beans. Cover; cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in tofu and onions. Cook 1 to 2 minutes or until heated through.
