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.
- 50 minutes
- 4 Servings
- $3.00 - $5.99
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.
- 50 minutes
- 4 Servings
- $3.00 - $5.99
Steps
To make the rice, cook rice according to the directions on the package. Set aside to cool and dry out.
Put the tofu, corn, scallions, carrot, basil, and salt in the bowl and mix well.
When the rice has fully cooled, add it to the bowl with the tofu and mix well.
Put the skillet over medium high heat and when it is hot, add the oil.
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.
Ingredients
Serving Size: 1 1/2 cup
| Nutrients | Amount |
|---|---|
| Total Calories | 389 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 7 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 54 g |
| Dietary Fiber | 8 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 17 g |
| Minerals | |
| Calcium | 279 mg |
| Potassium | 486 mg |
| Sodium | 215 mg |
| Copper | 498 mcg |
| Iron | 4 mg |
| Magnesium | 137 mg |
| Phosphorus | 342 mg |
| Selenium | 27 mcg |
| Zinc | 3 mg |
| Vitamins | |
| Vitamin A | 188 mcg RAE |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 11 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 81 mcg |
| Folate | 84 mcg DFE |
| Thiamin | 0.4 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4 mg |
| Choline | 68 mg |
Source:
- MyPlate
- U.S. Department of Agriculture