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Tofu Fried Rice

 
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Tofu Fried Rice Tofu Fried Rice Tofu Fried Rice

This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon sesame oil
dark
10 ½ ounces tofu
firm, cut into 1/2inch cubes
2 cloves garlic
minced
1 teaspoon ginger
ground
*
10 ounces green peas
thawed
1 cup mung bean sprouts
1 cup mushrooms
sliced
4 each scallions, spring or green onions
sliced
2 medium carrots
cut into diagonal slices
4 cups rice
brown, chilled
½ cup almonds
slivered, toasted
*
¼ cup soy sauce, tamari

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 8249% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1020mg 43%
Total Carbohydrate 54g 54%
Dietary Fiber 6g 26%
Sugars g
Protein 48g
Vitamin A 117% Vitamin C 17%
Calcium 37% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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