Vegan Ma pao tofu, spicy cabbage stir fry, and brown rice. Grain bowl
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 block Tofu, soft , drained1 Packet of Lee Kum Kee Sauce for Ma Po Tofu 1 cup Brown Rice, long grain 1 tbsp Onion powder 1 tbsp Garlic powder 1 tsp Ginger Powder 4 cup, shredded Cabbage, fresh 1 tbsp Lee Kum Kee - Stir Fry Sauce 3 tsp Salt, divided1 tbsp Avocado Oil
oven to 325. On a silicone covered sheet try, crumble drained tofu and combine with the contents of your ma po tofu sauce and 1 tsp salt. Put in oven, stirring once or twice in the next 40 minutes the rice is cooking.
Bring to boil 2.25 cups of water while toasting the rice in a heavy bottomed medium sized sauce pan, over medium heat, with a tight fitting lid. Combine rice with the onion and garlic powder, and, for me, a tsp of salt. pour water over rice, cover tightly, bring down to simmer and set a timer for forty minutes. No peeking.
When there are ten minutes left on the timer:
In a frying pan (I love my old cast iron) preheated to medium heat pour in 1 T. Avocado oil and heap in that cabbage. Add the stir-fry sauce and a tsp of salt and keep it moving until some of the cabbage is soft and savory and some of the bigger chunks retain their crunch.
Everything should be ready with the ding of your timer. I set out four jars, and, splitting evenly between them put first a bed of rice, then cabbage, tofu topping.
Serving Size: makes 4, 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CAROLINE1000.
Bring to boil 2.25 cups of water while toasting the rice in a heavy bottomed medium sized sauce pan, over medium heat, with a tight fitting lid. Combine rice with the onion and garlic powder, and, for me, a tsp of salt. pour water over rice, cover tightly, bring down to simmer and set a timer for forty minutes. No peeking.
When there are ten minutes left on the timer:
In a frying pan (I love my old cast iron) preheated to medium heat pour in 1 T. Avocado oil and heap in that cabbage. Add the stir-fry sauce and a tsp of salt and keep it moving until some of the cabbage is soft and savory and some of the bigger chunks retain their crunch.
Everything should be ready with the ding of your timer. I set out four jars, and, splitting evenly between them put first a bed of rice, then cabbage, tofu topping.
Serving Size: makes 4, 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 204.1
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 2,146.7 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.3 g
- Protein: 10.2 g
Member Reviews