Post by YogaBug on Feb 11, 2005 16:33:03 GMT -5
Ingredients:
1/2 small red onion
1/4 bell pepper
1/2 fresh medium zucchini
2 tsp. lite soy sauce
2 1/2 oz. firm tofu
1/4 cup chickpeas (garbanzo beans) canned, rinsed and drained
1/4 cup fresh mushrooms
1 oz. bean sprouts
1/2 tsp. canola oil
Cooked Ingredients:
2 tbsp. brown rice
Directions:
Place rice in a small pot with tight-fitting lid and cover with about 2 times the amount of water (for example if you're cooking 4 tablespoons of rice, use 8 tablespoons of water...about 1/2 cup water). Bring to a boil, uncovered, on high heat; reduce heat to low, cover tightly and cook for about 15-20 minutes, or until water has been absorbed.
Drain and cube tofu; set aside.
Wipe mushrooms with a damp towel to clean. Slice mushrooms, onion, bell pepper and zucchini; set aside.
Heat oil on medium-high heat in a nonstick skillet. Stir-fry tofu for 1-2 minutes then add onion, pepper and zucchini until vegetables are crisp tender for about 4-5 minutes.
Add cooked rice, sprouts, mushrooms, garbanzo beans and soy sauce. Stir-fry for 3-4 minutes more and serve.
adapted from ediets
1/2 small red onion
1/4 bell pepper
1/2 fresh medium zucchini
2 tsp. lite soy sauce
2 1/2 oz. firm tofu
1/4 cup chickpeas (garbanzo beans) canned, rinsed and drained
1/4 cup fresh mushrooms
1 oz. bean sprouts
1/2 tsp. canola oil
Cooked Ingredients:
2 tbsp. brown rice
Directions:
Place rice in a small pot with tight-fitting lid and cover with about 2 times the amount of water (for example if you're cooking 4 tablespoons of rice, use 8 tablespoons of water...about 1/2 cup water). Bring to a boil, uncovered, on high heat; reduce heat to low, cover tightly and cook for about 15-20 minutes, or until water has been absorbed.
Drain and cube tofu; set aside.
Wipe mushrooms with a damp towel to clean. Slice mushrooms, onion, bell pepper and zucchini; set aside.
Heat oil on medium-high heat in a nonstick skillet. Stir-fry tofu for 1-2 minutes then add onion, pepper and zucchini until vegetables are crisp tender for about 4-5 minutes.
Add cooked rice, sprouts, mushrooms, garbanzo beans and soy sauce. Stir-fry for 3-4 minutes more and serve.
adapted from ediets
