Serves: 4

1. Drain tofu cut into 3/4-inch cubes. Carefully press cubes between paper towels to remove as much water as possible.

2. Heat oil in 12-inch skillet over medium heat. Cook tofu in oil 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet set aside.

3. Add sweet potato and garlic to skillet. Cook 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, rice, Worcestershire sauce and red pepper. Heat to boiling reduce heat. Cover and simmer 10 minutes.

4. Stir in beans. Cover and cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in tofu and onions. Cook 1 to 2 minutes or until heated through.

NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 390 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 0mg Sodium 940mg Carbohydrate 74g (Dietary Fiber 10g) Protein 18g % DAILY VALUE: Vitamin A 100% Vitamin C 14% Calcium 18% Iron 44% DIET EXCHANGES: 4 Starch 3 Vegetable

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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