SPICY TOFU FRIED RICE
Ingredients:
- 65g basmati rice (raw)
- 140ml water
- 1 teaspoon extra virgin olive oil (7g), divided
- 150g firm tofu, drained and cut into (1/2-inch) cubes
- 2 whole eggs, lightly beaten
- 50g onions, sliced
- 50g carrots
- 50g cabbage
- 4 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon chili powder
- 1 teaspoon sesame seeds, toasted
- 40g Thinly sliced green onions
- Salt and pepper to taste
Instructions:
- Cook rice according to package directions, omitting salt and fat.
- While the rice is cooking, heat oil in a large nonstick skillet over medium-high heat. Add tofu; cook for 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook for 1 minute or until done, break the egg into small pieces. Remove from pan. Add onions, and carrots, garlic, and ginger in to the pan and sauté for 2 minutes.
- While the vegetable mixture is cooking, add soy sauce, hoisin sauce, and chili powder. Add cooked rice to the pan; cook for 2 minutes, stir constantly. Add tofu, egg, and soy sauce mixture; cook for 30 seconds, stir constantly. Garnish with sliced green onions and serve.
Nutrition Facts:
- Calories: 718.6 Cal
- Protein: 36.1g
- Carbs: 83.4g
- Fat: 27.4g
