Try this Pineapple Rice recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400°F and line a baking sheet with parchment paper. Spread tofu cubes in a single layer on parchment paper. Bake 20-30 minutes, or until golden and crispy, turning a few times to cook all sides.
Line a large skillet with a thin layer of water.
Add the onions and sauté until translucent.
Add the carrots and bell peppers and continue to cook until the carrots are soft, but still crisp.
Turn off the heat and stir in the tofu, peas, rice, pineapple, soy sauce, and green onions until well combined.
Divide rice equally among 4 bowls and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (110g) | ||
Recipe Makes: 1 | ||
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Calories: 44 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.4mg | 0 % | |
Potassium 160.6mg | 4 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 8.4g | ||
Protein 1.2g | 2 % | |
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: 44
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