Wednesday, June 11, 2008

Tofu-Snap Pea-Rice Scramble

This is quick and easy. It doesn't look pretty but it is tasty and full of nutrients.

1 lb or so of snap peas*
1 vacuum-sealed package of lite firm tofu, pressed and crumbled
1 TBSP hoisin sauce
1 TBSP oyster sauce
powdered ginger to taste
2 cups of rice (I used Uncle Ben's brown and wild rice ready package)

Mix tofu, sauces, and ginger together. Let sit for a few minutes.

Stir fry the snap peas in a wok or high rimmed pan until they brown slightly and the water has evaporated out (You may need cooking spray to prevent sticking to pan). Add tofu mix and cook for another 30 seconds to a minute. Add rice and finish up until rice is heated through.

I added low sodium soy to my finished dish.

This can become a Core dish I believe if you use brown rice. The two sauces combined are 30 calories total for the whole dish so even if they are not Core, it should be okay.

4 servings = 3 points
3 servings = 4 points

I will report later how it reheats. It is my biggest concern since the peas are already slightly limp.

TWO DAYS LATER: Yesterday's reheat was great. As long as you don't expect the peas to be crisp. Today it was still quite tasty but I definitely noticed that I forgot to pull off some strings off the beans as it was a little chewier.

* Just a warning... I did not tally these into my points count. Some people count veggies, it might add a point based on serving size breakdown.

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