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1
Put the cornstarch in a small bowl.
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2
Add the broth, hoisin sauce, soy sauce, and sesame oil, whisking until the cornstarch is dissolved.
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3
Set aside.
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4
Prepare the rice using the package directions, omitting the salt and margarine.
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5
Meanwhile, in a large saucepan, heat the canola oil over medium-high heat, swirling to coat the bottom.
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6
Cook the garlic for 15 to 20 seconds, or until soft, stirring occasionally and watching carefully so it doesnt burn.
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7
Stir in the tofu.
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8
Cook for 3 to 4 minutes, or until light golden brown and heated through, stirring constantly.
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9
Stir in the remaining ingredients except the peanuts.
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10
Cook for 2 to 3 minutes, or until the peas and bok choy are tender-crisp and the mixture is heated through, stirring constantly.
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11
Make a well in the center of the tofu mixture.
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12
Pour in the reserved broth mixture.
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13
Bring to a simmer, still over medium-high heat, stirring constantly in the well only.
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14
Simmer for 2 to 3 minutes, or until the broth mixture is thickened, stirring constantly.
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15
Stir into the tofu mixture.
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16
Spoon over the rice.
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17
Sprinkle with the peanuts.
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18
(Per serving)
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19
Calories: 226
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20
Total fat: 6.0g
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21
Saturated: 0.5g
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22
Trans: 0.0g
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23
Polyunsaturated: 2.0g
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24
Monounsaturated: 2.5g
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25
Cholesterol: 0mg
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26
Sodium: 294mg
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27
Carbohydrates: 33g
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28
Fiber: 3g
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29
Sugars: 5g
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30
Protein: 11g
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31
Calcium: 82mg
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32
Potassium: 255mg
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33
2 starch
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34
1 lean meat
