Tofu fried rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Dark sesame oil |
| 10½ | ounce | Firm tofu cut into 1/2-inch cubes |
| 2 | Garlic cloves; minced | |
| 1 | teaspoon | Ground ginger |
| 10 | ounces | Frozen peas; thawed |
| 1 | cup | Bean sprouts |
| 1 | cup | Sliced mushrooms |
| 4 | Green onions; sliced | |
| 2 | mediums | Carrots cut into diagonal slices |
| 4 | cups | Cooked brown rice; chilled |
| ½ | cup | Slivered almonds; toasted |
| ¼ | cup | Soy sauce |
Directions
Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms, onions and carrots. Stir-fry until peas and carrots are tender. Stir in rice, almonds and soy sauce; heat thoroughly.
Each serving provides: * 423 calories * 18.7 g. protein * 17⅖ g. fat * 52⅖ g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937 mg. sodium.
Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias