Rice Bowl with Tofu Rice Bowl with Tofu

Photo: David Brook

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



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
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Rice Bowl with Tofu