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Tofu and Vegetable Rice
Ingredients
| 1 pkg |
tofu, cubed or crumbled |
350 g |
| 2 1/2 cup(s) |
chicken broth |
625 ml |
| 1/4 cup(s) |
grain raw rice |
300 ml |
| 1/2 cup(s) |
chopped celery |
125 ml |
| 1/2 cup(s) |
chopped green onions |
125 ml |
| 2/3 cup(s) |
frozen green peas, thawed |
160 ml |
| 2 tsp |
soy sauce |
10 ml |
Marinade
| 2 tsp |
vegetable oil |
10 ml |
| 1 1/2 tsp |
minced garlic |
8 ml |
| 1 tsp |
minced ginger |
5 ml |
| 1/2 tsp |
soy oil |
3 ml |
| 1 mL |
black pepper |
1/4 tsp |
| 2 tbsp |
soy sauce |
30 ml |
Instructions
Mix marinade ingredients together and combine with tofu. Marinate for
at least 20 minutes.
While tofu is marinating, simmer rice in chicken broth for 10 minutes.
Add celery and continue to cook until liquid is absorbed.
When rice is cooked, add tofu (with any remaining marinade), onions, peas,
and remaining soy sauce. Heat through. Served garnished with chopped green
onions, if desired.
Variation: add chopped green or red peppers, or one cooked scrambled
egg.
Serves 6
Nutritional Values Per Serving:
| Calories |
280 |
| Protein |
15 g |
| Carbohydrate |
38 g |
| Fat |
8 g |
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