1 T. sesame seeds
\n1 T. black sesame seeds
\n1\/2 tsp. salt, divided
\n1 (1-lb.) package firm or extrafirm tofu, drained and cut into 1-inch cubes
\n2 tsp. peanut oil
\n2 tsp. dark sesame oil
\nCooking spray
\n4 C. thinly sliced shiitake mushroom caps (about 3\/4 lb.)
\n3 C. (2-inch) slices asparagus (about 1 lb.)
\n1\/4 C. thinly sliced green onions
\n1\/2 C. fat-free, less-sodium chicken broth
\n2 T. hoisin sauce
\n1 1\/2 T. low-sodium soy sauce
\n1 tsp. cornstarch
\n1 tsp. chili garlic sauce (such as Lee Kum Kee)
\n2 C. cooked long-grain brown rice<\/p>\n
Combine sesame seeds and 1\/4 tsp. salt in a large bowl. Add the tofu cubes; toss gently to coat. Combine oils in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until tofu is golden. Remove tofu from pan; keep warm. Return pan to heat; coat with cooking spray. Add mushrooms; stir-fry 3 minutes or until mushrooms begin to brown. Add asparagus; stir-fry 4 minutes or until asparagus is crisp-tender. Reduce heat to medium; stir in green onions. Combine broth and next 4 ingredients (broth through garlic sauce). Add broth mixture to pan; remove from heat (sauce will thicken). Add tofu and remaining 1\/4 tsp. salt; toss gently to combine. Serve over rice.<\/p>\n
Yield: 4 servings
\nSserving size: 1\/2 C. rice and 1 1\/2 C. mushroom mixture<\/p>\n
Calories: 423
\nFat: 18g
\nFiber: 8.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. sesame seeds 1 T. black sesame seeds 1\/2 tsp. salt, divided 1 (1-lb.) package firm or extrafirm tofu, drained and cut into 1-inch cubes 2 tsp. peanut oil 2 tsp. dark sesame oil Cooking spray 4 C. thinly sliced shiitake mushroom caps (about 3\/4 lb.) 3 C. (2-inch) slices asparagus (about 1 lb.) 1\/4 C. thinly sliced green onions 1\/2 C. fat-free, less-sodium chicken broth 2 T. hoisin sauce 1 1\/2 T. low-sodium soy sauce 1 tsp. cornstarch…<\/p>\n