Crusty Rice with Tofu and Vegetables
This blend of tofu and cooked rice combines corn, peas, carrots, and seasonings pressed into a skillet and cooked into "crispy" goodness.
Ingredients
US
Metric
- For the rice:
- 470 ml water
- 240 ml brown rice
- For the tofu and vegetables:
- 710 ml prepared rice
- 455 g tofu
- 240 ml frozen corn (unthawed)
- 240 ml frozen peas (unthawed)
- 6 scallions (sliced including white and green parts)
- 1 carrot (shredded)
- 60 ml fresh basil leaves
- 1 ml salt
- 30 ml vegetable oil
Steps
- To make the rice, cook rice according to the directions on the package. Set aside to cool and dry out.
- Put the tofu, corn, scallions, carrot, basil, and salt in the bowl and mix well.
- When the rice has fully cooled, add it to the bowl with the tofu and mix well.
- Put the skillet over medium high heat and when it is hot, add the oil.
- Add the rice and tofu mixture; reduce heat to low and press down the rice mixture with a spatula. Cover and cook 10 minutes. Press down again to help form a crust. Flip portions of the rice so that you get chunks of crispy rice. Cook until crispy, up to 20 minutes.
Nutrition (per serving)
| Calories | 389 |
|---|---|
| Protein | 17.0 g |
| Fat | 13.0 g |
| Carbs | 54.0 g |
| Fiber | 8.0 g |
| Sodium | 215 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)