Asian Vegetable & Tofu Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Broccoli, fresh, 2 cup, chopped (remove)*Snap peas, 1.5 cup (remove)Carrots, raw, 1 cup, chopped (remove)Onions, raw, 1 cup, chopped (remove)Garlic, .125 cup (remove)Cabbage, fresh, 1 cup, chopped (remove)Cabbage, red, fresh, 1 cup, chopped (remove)Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp), 6 tsp (remove)Rapunzel Vegan Vegetable Bullion w/ Sea Salt & Herbs, 1 serving (remove)*Black Bean Garlic Sauce(Lee Kum Kee Brand), 2 tbsp (remove)*Kikkoman Rice Wine (Mirin) (1 Serving =2 TBSP), 1 serving (remove)*Pampered Chef Asian Seasoning, 1.5 tsp (remove)Salt, 1 tsp (remove)Pepper, black, 1 tsp (remove)*Trader Joe's - Organic Baked Tofu, Teriyaki Flavor (100g / Piece), 100 gram(s) (remove)Brown Rice Mahatma Natural Whole Grain Rice (1/4 cup), 1 cup (remove)*Oil Sesame Hot Chili 3 tsp=120cals by tsp Sun Luck, 2 tsp (remove)Waterchestnuts (water chestnuts), 142 grams (remove)
Chop broccoli, snap peas, & carrots in to bite size pieces. Finely dice onion & garlic, and cut thin shreds of cabbage. Bring water to boil for rice (prepare as directed by package). Heat deep pan / wok / dutch oven & add evoo. Add onions - cook 2-3 minutes until start to turn translucent. Add carrots, water chestnuts, & snap peas. Cook 2-3 more minutes. Add bullion & spices and combine well. Add black pean sauce, and then mix in cabbage & broccoli. Bring mixture up to sizzle, and add mirin. Cook for 5-7 minutes reducing the sauce, and add chopped tofu. Turn off heat. Keep in warm pan on stove top. Once the rice is done, stir in chili oil, and then combine & serve.
Serving Size: 4 servings
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 415.7
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,624.2 mg
- Total Carbs: 65.0 g
- Dietary Fiber: 8.1 g
- Protein: 11.9 g
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