Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Cook and chill the rice the night before, so it will be ready ahead of time.

Recipe by Cooking Light October 2002

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Recipe Summary

Yield:
5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes; cook 9 minutes or until golden brown, stirring occasionally. Remove tofu from pan.

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  • Add cabbage to pan; cook 45 seconds or until cabbage wilts, stirring constantly. Stir in rice, soy sauce, and sesame oil. Reduce heat, and cook 2 minutes or until hot, stirring occasionally. Stir in tofu, peas, green onions, and salt; cook 3 minutes or until thoroughly heated, stirring occasionally.

Nutrition Facts

226 calories; calories from fat 22%; fat 5.6g; saturated fat 1g; mono fat 1.7g; poly fat 2.7g; protein 9.3g; carbohydrates 34.4g; fiber 1.1g; iron 2.4mg; sodium 518mg; calcium 95mg.
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