- June 1st, 2009Unfeatured
1 package firm tofu, drained and cubed
1 tablespoon soy sauce
2 tablespoons cooking sherry
2 cloves minced garlic
1 tablespoon minced ginger root
2 tablespoons extra-virgin olive oil
1/3 cup pineapple juice
1 cup finely diced carrots
1 cup frozen peas
1/2 teaspoon salt
3 cups brown rice, cooked
1 cup bite-sized chunks fresh pineapple
1. Place tofu in a large bowl. Combine soy sauce and cooking sherry and pour over tofu. Marinate for 1 hour.
2. Sauté garlic and gingerroot in olive oil for 1 to 2 minutes over medium heat. Add pineapple juice, carrots, peas, and salt, and sauté until vegetables are tender.
3. Add brown rice, tofu (and the tofu marinade), and pineapple chunks to skillet and cook until rice and tofu are heated through.
nutrition info per serving (4): 399 calories; 13 g fat; 2 g saturated fat; 0 mg cholesterol; 17 g protein; 55 g carbohydrates; 5 g fiber; 315 mg sodium