|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|
- 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.
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.
Nutrition per serving
419 Calories, Protein: 20g, Carbohydrates: 47g, Fiber: 4g,
Fat: 17g, Saturated Fat: 3g, Cholesterol: 93mg,