- 1 pound extra-firm tofu, drained and blotted dry
- ¼ cup hoisin sauce
- 2 tablespoons tamari
- 2 tablespoons water
- 1 tablespoon safflower oil
- 1 tablespoon minced fresh ginger
- 2 tablespoons minced scallions
- ¼ teaspoon red pepper flakes
- 2½ cups cooked long-grain white rice
- 2½ cups cooked long-grain brown rice
- 1 tablespoon toasted sesame oil
- Cut the tofu into ½-inch-wide slices and set aside. In a small bowl, combine the hoisin, tamari, and water. Set aside.
- Heat the safflower oil in a large skillet or wok over medium heat. Add the tofu, ginger, scallions, and red pepper flakes and stir-fry for 3 minutes, or until fragrant. Add the hoisin mixture and bring to a simmer, stirring until heated through, about 5 minutes.
- Meanwhile, in a large skillet or saucepan, heat both rices together with the sesame oil, tossing to coat. Serve the tofu over the rice.