Spicy Tofu and Vegetables with Fried Rice
(5)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
* White Rice, long grain, 2 cups cooked (remove) * *Nakano Seasoned Rice Vinegar, 3 tbsp (remove) * *Soy Sauce, 6 tbsp (remove) * *Crisco Pure Vegetable Oil, 2 tbsp (remove) * Broccoli, cooked, 2 cup, chopped (remove) * Onions, raw, 1 medium (2-1/2" dia) (remove) * Garlic, 2 clove (remove) * birds eye stir fry peppers, .25 cup (remove) * Mori-Nu, Tofu, silken, extra firm, 349 grams (remove) * Chili powder, 1 tsp (remove) * Ginger Root, 2 tsp (i used ginger powder) (remove) * Marjoram, dried, .25 tsp (remove) * Salt, 1 dash (remove) * Pepper, black, .25 tsp (remove)8* red pepper flakes, 2 tsp2 tsp dry mustard (not included in calorie calculations)
Directions
drain tofu and wrap in towel and press to remove as much liquid as possible. In a medium bowl mix 3 tbs soy sauce, 3 tbs rice vinegar, dry mustard, red pepper flakes, chopped garlic, chili powder, dash salt, pepper, ginger and marjoram. break tofu with finger and mix into bowl. Set Aside. Meanwhile, prepare rice in your normal method. When cooked, set aside. In a saute pan or wok add 1 tbs oil on high heat and add broccoli, onion, peppers and cook until done and onion begin to brown just slightly. Add tofu with sauce mix and stir to coat. Cook until tofu is warm. Remove veggie mix from pan and put aside to keep warm. Put back on hot burner and add 1 tbs oil. Add rice and stir until a bit brown, then add 2 tbs soy sauce and stir until rice is coated. remove from heat. Put 1 cup rice on plate with half of veggie mix and that is one serving.

Number of Servings: 2

Recipe submitted by SparkPeople user MELLENLATTA.
Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 561.1
  • Total Fat: 18.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,304.0 mg
  • Total Carbs: 77.3 g
  • Dietary Fiber: 8.0 g
  • Protein: 24.8 g

Member Reviews
  • SPARKLEON
     I substituted whole grain brown rice, yum, yum! - 2/28/10
  • SDLAWTON
     I only "borrowed" the spices from this dish as my Sparkmeal called for Tofu and I had never cooked it. I subbed Cumin for the Ginger (I love Cumin) and left out the Tarragon. The spice combination and amounts suggested really spiced the tofu nicely! - 8/21/09
  • AMYMACD
     I do not eat tofu often, but enjoyed this recipe. I used balsamic instead of rice vinegar and oregano instead of marjoram. I also didn't have chili powder and used wet instead of dry mustard. I loved the ginger flavour. It was just spicy enough. Soaking the tofu really enhances the flavour. - 2/28/09
  • STARKEY5
     Tasty - 1/20/09



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