Tofu and Peanut Fried Rice

This meatless main dish can be on the table in about 20 minutes. It makes a hearty and satisfying entree, but can also be served as a side dish, making it ideally suited to serve when you have both carnivores and vegetarians at the table.

 Serves:  

3  tablespoons hoisin sauce

2  tablespoons lower sodium soy sauce

2  tablespoons peanut oil

1  (14-ounce) package extra firm lite tofu,drained and cut into 1/2-inch cubes

2  large eggs, lightly beaten

4  teaspoons minced ginger

2  garlic cloves, minced

1  cup frozen peas and carrots, thawed

1 1/2  ounces unsalted peanuts

3  cups cold cooked white rice

1/2  cup chopped green onions

Instructions:

Combine the hoisin sauce and soy sauce in a small bowl.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the tofu and cook until lightly golden, stirring occasionally, 7-8 minutes; transfer to a bowl. Add the eggs to the skillet and cook until set, breaking into smaller pieces, about 1 minute. Transfer to the bowl with the tofu.

Return the skillet to the stove over medium-high heat and add the remaining 1 tablespoon oil. Add the ginger and garlic; cook, stirring, 1 minute. Add the peas and carrots and peanuts; cook 2 minutes. Stir in the rice and cook until hot and well mixed, 3 minutes. Add the tofu and eggs and cook until heated through, 1 minute. Stir in the hoisin mixture and cook, stirring, 1 minute. Remove from the heat and add the green onions.

Nutrition Information:

419 Calories, Protein: 20g, Carbohydrates: 47g, Fiber: 4g,

Fat: 17g, Saturated Fat: 3g, Cholesterol: 93mg,

Sodium: 584mg