Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Vegan
Weight Management
Directions
Prep Time
15 minutes
Cook Time
15 minutes
Ready in
30 minutes
- In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add tofu; cook until evenly browned on all sides. Transfer tofu to a plate lined with paper towels; set aside.
- Return skillet to medium-high heat. Add remaining 1 tablespoon oil plus garlic and ginger; cook and stir 1 minute. Add carrots and bell pepper; cook and stir until vegetables are soft.
- Stir in rice and soy sauce; cook and stir until well-combined and heated through. Add tofu; gently stir to combine. Sprinkle with green onions and cilantro, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 309, Calories Fat 102, Total Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 323mg, Carbohydrate 41g, Protein 10g
Serving Size | 1 |
Calories | 309 |
Calories Fat | 102 |
Calories (fat) extra | 33 |
Total Fat | 11g |
Total Fat (extra) | 18 |
Saturated Fat | 1g |
Saturated Fat (extra) | 6 |
Cholesterol | 0mg |
Sodium | 323mg |
Sodium (extra) | 13 |
Potassium | 259mg |
Carbohydrate | 41g |
Carbohydrate (extra) | 14 |
Fiber | 4g |
Fiber (extra) | 20 |
Sugars | 4g |
Protein | 10g |
Omega3 | 0g |
Vitamin A | 5751IU |
Vitamin A (extra) | 115 |
Vitamin C | 27mg |
Vitamin C (extra) | 46 |
Iron | 2mg |
Iron (extra) | 13 |