Hoisin Glazed Tofu (or Chicken) over Rice

Serving size:


    • 1 lb
    • firm tofu, pressed and drained
    • 1⁄2 c
    • hoisin sauce
    • 2 T
    • tamari
    • 4 T
    • water or vegetable broth
    • 1 t
    • cornstarch
    • 1 T
    • canola or peanut oil
    • 1 T
    • minced ginger
    • 1 t
    • minced garlic
    • 2 T
    • minced scallions
    • 1⁄4 t
    • crushed red pepper flakes or to taste
    • 3⁄4 c
    • raw white rice
    • 3⁄4 c
    • raw brown rice
    • 1 T
    • toasted sesame oil
    • toasted sesame seeds, optional for garnish
45 minutes
Ready in
45 minutes


Nicely spicy and vegan if made with tofu.

Recipe adapted from Rice and Spice by Robin Robertson, ©2000


Cut tofu into 1/2x1-inch pieces. Combine hoisin sauce, tamari, water; reserve half of hoisin sauce mixture and pour remainder into glass bowl for marinade. Add tofu to marinade in bowl and toss gently to coat. Let marinate about 30 minutes. Stir cornstarch into reserved hoisin mixture and set aside. Bring 2-1/4-cups of water to a boil in a heavy 2-quart saucepan; add brown rice. Reduce heat, cover and simmer 30 minutes. Add white rice to pan with partially cooked brown rice, bring back to boil, reduce heat, cover and simmer 15 minutes longer. Remove pan from heat and let rice steam five to 10 minutes. Heat canola or peanut oil in large skillet or wok, add ginger, garlic, scallions, pepper; stir fry 30 seconds, add sauce mix and simmer, stirring, until thickened. Stir in tofu and heat through. Toss hot rice with sesame oil. Serve tofu over rice, garnished with toasted sesame seeds if desired.


Chicken Variation: Replace tofu with 1-lb. chicken, cut into bite size pieces. Marinate as for tofu. Add chicken to wok after the aromatic vegetables and stir-fry until chicken is cooked through, about 10 minutes. Stir in hoisin-cornstarch mixture and simmer a few minutes until thickened.


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