Tofu and Peanut Fried Rice
This meatless main dish can be on the table in about 20 minutes. It makes a hearty and satisfying entree, but can also be served as a side dish, making it ideally suited to serve when you have both carnivores and vegetarians at the table.
SERVES 4
| 3 | tablespoons hoisin sauce |
| 2 | tablespoons lower sodium soy sauce |
| 2 | tablespoons peanut oil |
| 1 | (14-ounce) package extra firm lite tofu, drained and cut into 1/2-inch cubes |
| 2 | large eggs, lightly beaten |
| 4 | teaspoons minced ginger |
| 2 | garlic cloves, minced |
| 1 | cup frozen peas and carrots, thawed |
| 1 1/2 | ounces unsalted peanuts |
| 3 | cups cold cooked white rice |
| 1/2 | cup chopped green onions |
Instructions:
- Combine the hoisin sauce and soy sauce in a small bowl.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the tofu and cook until lightly golden, stirring occasionally, 7-8 minutes; transfer to a bowl. Add the eggs to the skillet and cook until set, breaking into smaller pieces, about 1 minute. Transfer to the bowl with the tofu.
- Return the skillet to the stove over medium-high heat and add the remaining 1 tablespoon oil. Add the ginger and garlic; cook, stirring, 1 minute. Add the peas and carrots and peanuts; cook 2 minutes. Stir in the rice and cook until hot and well mixed, 3 minutes. Add the tofu and eggs and cook until heated through, 1 minute. Stir in the hoisin mixture and cook, stirring, 1 minute. Remove from the heat and add the green onions.
Nutrition Information:
419 Calories, Protein: 20g, Carbohydrates: 47g, Fiber: 4g,
Fat: 17g, Saturated Fat: 3g, Cholesterol: 93mg,
Sodium: 584mg