Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
853
Calories
24g
Protein
47g
Fat
89g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon dark sesame oil, divided
- 1 10-1/2-ounce package firm tofu, cut into 1/2-inch cubes
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 10-ounce package frozen peas, thawed
- 1 cup bean sprouts
- 1 cup sliced fresh mushrooms
- 4 green onions, chopped
- 2 medium carrots, cut into diagonal slices
- 3 cups cooked brown rice, chilled
- 1/2 cup slivered almonds, toasted
- 1/4 cup soy sauce
- 1/2 cup flaked coconut, toasted
- =
Directions
1
Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms, onions and carrots. Stir-fry until peas and carrots are tender. Stir in rice, almonds and soy sauce; heat thoroughly.
Recipe sourced from
fandom