Asian Broth with Tofu and Rice

Ingredients

  • 2 3/4 cups water
  • 2 (14 1/2-ounce) cans vegetable broth
  • 1 1/2 cups frozen green peas, thawed
  • 1 cup cubed firm tofu (about 6 ounces)
  • 1 tablespoon minced peeled fresh ginger
  • 3 cups hot cooked converted rice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons dark sesame oil

Description

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