Chinese food is not only delicious for dinner but also for an appetizing lunch. Be sure to pack with ice packs in a thermal bag.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2006
In bowl, whisk together soy sauce, tomato paste and chili-garlic paste. Pat tofu dry; cut into 1/2-inch (1 cm) cubes. Add to soy sauce mixture; toss to coat. Set aside.
In saucepan, bring stock and water to boil. Add rice; reduce heat, cover and simmer for 10 minutes.
Stir in carrots, celery and tofu mixture; cook until rice is tender and liquid is absorbed, about 12 minutes.
Add peas; cover and let stand for 10 minutes. (Make-ahead: Refrigerate, uncovered, in airtight microwaveable containers until cold; cover and refrigerate for up to 24 hours. Microwave, covered, at medium-high/70% for 3 minutes.) Stir in green onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 1079 mg
- Protein 16 g
- Calories 332.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 54 g
- Iron 24.0
- Folate 31.0
- Calcium 18.0
- Vitamin A 143.0
- Vitamin C 17.0