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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 490.2
  • Total Fat: 12.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.7 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 25.9 g

View full nutritional breakdown of Thai Tofu with Mixed Veggies (Pad Pak Jae) calories by ingredient
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Thai Tofu with Mixed Veggies (Pad Pak Jae)

Submitted by: SNEVIL1
Thai Tofu with Mixed Veggies (Pad Pak Jae)

Introduction

I tried Pad Pak Jae at a Thai Restaurant, which inspired this dish. I tried Pad Pak Jae at a Thai Restaurant, which inspired this dish.
Number of Servings: 2

Ingredients

    -14 oz Organic extra firm tofu (pressed, cut into 6 rectanguar pieces)
    -Kikkoman Teriyaki Baste and Glaze (with honey and pineapple)- Use for the marinade and then save 4 tablespoons for the veggies
    -1 c. Frozen mixed vegetables
    -1 package Uncle Ben's Jasmine Ready Rice (makes 1.5 c)

Tips

If you prefer your tofu crispier you can fry it before marinading, but you would need to adjust the calories accordingly.


Directions

-Press the water out of the tofu using paper towel. When it is dry, cut the tofu into 6 rectangular pieces. Marinade the tofu in the Teriyaki glaze for 2 hours.
-Preheat the oven to 350 degrees
-Remove the tofu from the marinade and put on a cookie sheet (lined with foil and sprayed with non-stick spray)
-Bake the tofu for about 25 minutes (flipping halfway through). The tofu will get slightly brown on the outside.
-While the tofu is cooking, add 4 tablespoons of the saved teriyaki marinade to a pan and cook the frozen veggies.
-Cook the jasmine rice according to the package directions. The ready rice that I bought took 90 seconds in the original bag.
-Put .75 c. rice on a plate and add .5 c. of the veggies.
-Add the tofu on top and enjoy:)

Serving Size: Makes 2 servings- each serving is .75 c rice, .5 c. veggies, and 3 tofu pieces (1/2 the block of tofu)

Number of Servings: 2

Recipe submitted by SparkPeople user SNEVIL1.






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