Claypot Hoisin-Ginger Tofu

Claypot Hoisin-Ginger Tofu


Yields1 Serving

 1 lb solid tofu (cut into 1-½ inch dice)
 ½ cup hoisin sauce
 3 tbsp low sodium soy sauce
 2 tbsp rice wine vinegar
 1 tbsp chili garlic sauce
 1 tbsp toasted sesame oil
 1 tbsp grated garlic
 1 tbsp grated ginger
 1 cup all-purpose flour
 1 tbsp cornstarch
 ½ cup canola oil
 1 cup brown rice
 5 ½ cups water
 2 avocados

1

Combine the flour and cornstarch in a large bowl and toss the Tofu and set aside.

In a large pot combine the oil, hoisin sauce, soy sauce, vinegar, chili garlic sauce, sesame oil, garlic and ginger and saute for seven to ten minutes.

Rice
2

Bring water to boil and add brown rice. Reduce and cover to simmer and cook rice for 45 minutes until rice is tender and all water is absorbed.

Serve with brown rice and avocado

Ingredients

 1 lb solid tofu (cut into 1-½ inch dice)
 ½ cup hoisin sauce
 3 tbsp low sodium soy sauce
 2 tbsp rice wine vinegar
 1 tbsp chili garlic sauce
 1 tbsp toasted sesame oil
 1 tbsp grated garlic
 1 tbsp grated ginger
 1 cup all-purpose flour
 1 tbsp cornstarch
 ½ cup canola oil
 1 cup brown rice
 5 ½ cups water
 2 avocados

Directions

1

Combine the flour and cornstarch in a large bowl and toss the Tofu and set aside.

In a large pot combine the oil, hoisin sauce, soy sauce, vinegar, chili garlic sauce, sesame oil, garlic and ginger and saute for seven to ten minutes.

Rice
2

Bring water to boil and add brown rice. Reduce and cover to simmer and cook rice for 45 minutes until rice is tender and all water is absorbed.

Serve with brown rice and avocado

Claypot Hoisin-Ginger Tofu