Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 2

Drain the tofu while you cook the rice and prep the vegetables. This step ensures the tofu will brown nicely when it cooks. Radish sprouts add a fresh, peppery crunch. You can substitute broccoli sprouts or omit them altogether.

Melanie Barnard
Recipe by Cooking Light August 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: about 1/4 cup rice, 1 cup tofu mixture, 1/4 cup sprouts, and 1 tablespoon onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tofu on several layers of paper towels; let stand 10 minutes. Cut tofu into 1-inch cubes.

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  • Prepare rice according to package directions, omitting salt and fat. Add 1/4 teaspoon salt to rice; fluff with a fork.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and bell pepper to pan; sauté for 3 minutes. Stir in 3/4 cup onions, vinegar, and soy sauce; cook for 30 seconds. Remove from pan. Wipe skillet with paper towels; recoat pan with cooking spray.

  • Place pan over medium-high heat. Sprinkle tofu with remaining 1/2 teaspoon salt and black pepper. Add tofu to pan; cook 8 minutes or until golden, turning to brown on all sides. Return bell pepper mixture to pan, and cook 1 minute or until thoroughly heated. Drizzle tofu mixture with remaining 1 teaspoon oil; top with sesame seeds. Serve tofu mixture with rice; top with sprouts and remaining 1/4 cup onions.

Nutrition Facts

325 calories; calories from fat 28%; fat 10.2g; saturated fat 2.6g; mono fat 2.7g; poly fat 4.6g; protein 28.2g; carbohydrates 41.6g; fiber 6.2g; cholesterol 0mg; iron 7.6mg; sodium 603mg; calcium 96mg.
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