This recipe comes together very quickly, especially when veggies are pre-cut.
1. Preheat broiler.
2. Cook rice according to package directions, omitting salt and fat.
3. Arrange tofu in a single layer on a jelly roll pan coated with cooking spray; broil 14 minutes or until golden.
4. While tofu cooks, combine broth and next four ingredients, (thru black bean sauce), stirring with a wisk; set aside.
5. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and saute 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in ginger and carrots; cook 1 minute. Add broth mixture' cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 67 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 13.7mg||0 %|
|Potassium 218.5mg||6 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 23.8g|
|Protein 6g||9 %|
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: 193
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