Kung Pao Tofu
Ingredients
- 3 (3.5-oz) pkg boil-in-bag brown rice
- 1 (14-oz) pkg extra-firm tofu
- 5 Tbsp vegetable oil, divided
- 2 red bell peppers, sliced
- 6 green onions, sliced
- 1½ cups kung pao sauce
- ¾ cup cashews
Instructions
- Cook rice according to package directions.
- Meanwhile, place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Cut into cubes. Cook tofu in ¼ cup hot oil, in batches if necessary, in a large skillet over medium heat 15 minutes or until browned on all sides.
- Cook bell peppers and onions in 1 Tbsp hot oil in another large skillet over medium-high heat 6 to 8 minutes or until browned and tender. Stir in tofu and kung pao sauce, stirring to coat; cook 2 minutes or until thoroughly heated.
- Serve tofu mixture over rice. Sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
556
|
556
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 17 | 17 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 1283 | 1283 |
Quick & Healthy Meal Plan
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