Heat 2 tablespoons oil in a large skillet or wok over medium high heat. Toss tofu with cornstarch to coat and cook, stirring until golden brown. Transfer to a paper towel to drain.
Heat remaining 1 tablespoon oil in skillet, add onions and ginger and cook, stirring until golden brown. Add seasoning and tomatoes then cover, and simmer for 5 minutes. Add water, peas and tofu, reduce heat, cover and simmer on low for 10 minutes. Spoon over rice and serve.
For best results, marinate tofu as per Bear Cave Baked Tofu recipe. If you need to turn down the heat a little, substitute regular diced tomatoes for spiced tomatoes. It helps to cook rice the day before, or just allow an hour or so for the rice to cook before geting started with other items.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 144 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 429.4mg||15 %|
|Potassium 457.1mg||12 %|
|Total Carbohydrate 55.8g||16 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 47.9g|
|Protein 20.4g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 441
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