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      RECIPE TITLE "Tofu Fried Rice" Author: David Bonom
      Recipe courtesy of Cooking Light Magazine : get 11 issues, save 64%

    yields 4 servings (serving size: 1 1/2 cups) time--- difficultyeasy

    Using frozen peas and carrots plus bottled minced garlic and ginger speeds up preparation of this simple Chinese standby. Keep any leftover sake tightly capped in the refrigerator for up to three weeks, or you can substitute a tablespoon of rice wine vinegar for the sake


    2 cups uncooked instant rice
    2 tablespoons vegetable oil, divided
    1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
    2 large eggs, lightly beaten
    1 cup (1/2-inch-thick) slices green onions
    1 cup frozen peas and carrots, thawed
    2 teaspoons bottled minced garlic
    1 teaspoon bottled minced fresh ginger
    2 tablespoons sake (rice wine)
    3 tablespoons low-sodium soy sauce
    1 tablespoon hoisin sauce
    1/2 teaspoon dark sesame oil
    Thinly sliced green onions (optional)

    Cooking Light Magazine Cooking Light was first published as a small column in Southern Living magazine, before publisher Southern Progress decided to launch the magazine in 1987. It has become one of the most popular cooking magazines in the market. The focus is on healthy eating and living. Cooking Light features approximately 100 recipes in each issue, making the magazine a standout in the cooking genre. Nutritional information is included with each recipe, so you know the amount of calories, fat, protein, fiber, carbohydrates, cholesterol, iron, sodium and calcium contained in a dish. Recipes typically have less than 30% of the recommended daily amount of fat and are also low in salt. The magazine also features a number of articles in each issue on exercise, as part of the healthy lifestyle promoted in Cooking Light. Other topics include travel, shopping and gift ideas. Articles also feature highly acclaimed chefs, expert insights and cooking techniques.


    Cook rice according to package directions, omitting salt and fat.

    While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.

    While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.


    CALORIES 376(26% from fat); FAT 11g (sat 2g,mono 3g,poly 5.1g); PROTEIN 15.8g; CHOLESTEROL 106mg; CALCIUM 79mg; SODIUM 629mg; FIBER 3.2g; IRON 3.8mg; CARBOHYDRATE 50.6g

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