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Ingredients
- 2 Tbs lime juice
- 1 Tbs lower-sodium soy sauce
- 4 oz firm tofu, in small cubes
- 1/4 c. chopped carrots
- 2 tsp dark sesame oil
- 2 cloves garlic, minced
- 2 tsp minced fresh ginger
- 1/4 c. sliced snowpeas
- 1/4 c. sliced celery
- 2 green onions, sliced
- 2 c. cooked rice
- Lime wedges (optional)
Directions
- Combine the lime juice and soy sauce and pour over the tofu. Set aside until needed.
- Blanch the carrots in boiling water for 2 minutes. Drain well and set aside. (If carrots are cut in small matchsticks, you do not need to blanch them.)
- Heat the oil in a nonstick skillet and briefly saute the garlic and ginger. Add the tofu and marinade, carrots, snowpeas, celery and green onions. Cook, stirring, over high heat about 1 minute. Add the rice and continue to cook and stir until tofu is beginning to brown, about 3 minutes. Serve with lime wedges to squeeze over the rice at the table, if desired.
Yield
3 servings. Serving size: 1 cup
Nutrition Information (per serving)
- 264 Calories
- 9g Protein
- 6g Fat (1g Sat. Fat)
- 44g Carbohydrates
- 0mg Cholesterol
- 3.4g Fiber
- 205mg Sodium
Exchanges: 2 1/2 starch, 1 vegetable, 1/2 medium-fat meat, 1/2 fat
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