Crusty Rice with Tofu and Vegetables
This blend of tofu and cooked rice combines corn, peas, carrots, and seasonings pressed into a skillet and cooked into "crispy" goodness.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/2 cup
425
Calories
19g
Protein
58g
Carbs
15g
Fat
7g
Fiber
5g
Sugar
202mg
Sodium
Saturated Fat 2 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
water
2 cups
brown rice
1 cup
prepared rice
3 cups · ingredients above, step 1 in directions
tofu
1 pound
frozen corn
1 cup · unthawed
frozen peas
1 cup · unthawed
scallions
6 · sliced including white and green parts
carrot
1 · shredded
fresh basil leaves
1/4 cup
salt
1/4 teaspoon
vegetable oil
2 tablespoons
Instructions
- 1
To make the rice, cook rice according to the directions on the package. Set aside to cool and dry out.
- 2
Put the tofu, corn, scallions, carrot, basil, and salt in the bowl and mix well.
- 3
When the rice has fully cooled, add it to the bowl with the tofu and mix well.
- 4
Put the skillet over medium high heat and when it is hot, add the oil.
- 5
Add the rice and tofu mixture; reduce heat to low and press down the rice mixture with a spatula. Cover and cook 10 minutes. Press down again to help form a crust. Flip portions of the rice so that you get chunks of crispy rice. Cook until crispy, up to 20 minutes.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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