Heat oils in a large non stick pan. Saute the first 8 ingredients for 5 minutes until vegetables are tender. Add all remaining ingredients except tofu and continue to saute for 3 minutes until heated through. Add the tofu and fold in the rice mixture. EACH: 260 cals, 9g fat (29% cff). Steven Petusevsky, (CIA trained, former executive chef of Unicorn Villages Restaurant (Miami), currently Director of Creative Food Development for Whole Foods Markets. Featured 6/98 by Melissas Specialty Foods (Los Angeles) (ELF) kitpath@earthlink.net 2/99 Recipe by: Steven Petusevsky for Melissas 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 09, 1999,
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