Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Yogurt | 170g plain Greek | 100 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | 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 carrot
- 3 radishes, thinly sliced
- 250 mL (1 cup) water
- 125 mL (½ cup) white vinegar
- 3 cloves garlic
- 2 mL (½ tsp) black pepper
- 15 mL (1 tbsp) salt
- 15 mL (1 tbsp) sugar
- 375 mL (1 ½ cups) uncooked brown rice
- 15 mL (1 tbsp) sesame oil
- 10 mL (2 tsp) grated ginger
- 1 package (400 g/14 oz) firm tofu, crumbled
- 30 mL (2 tbsp) hoisin sauce
- 15 mL (1 tbsp) lime juice (about ½ lime)
- 30 mL (2 tbsp) lower sodium soy sauce
- 2 mL (½ tsp) dried basil
- 45 mL (3 tbsp) water
- 5 mL (1 tsp) sriracha
- 85 mL (⅓ cup) lower fat Greek yogurt
- 5 mL (1 tsp) lime juice
- ½ large cucumber, sliced
- ½ bell pepper, cut into thin strips
- ½ bunch cilantro (optional)
Directions
Prepare the quick pickle: Use a vegetable peeler to slice carrots into ribbons. Place into a small bowl or glass jar. Place radishes in a separate bowl or glass jar.
In a small pot, bring water, vinegar, garlic, pepper, salt and sugar to a boil. Pour over carrots and radishes and let marinate for at least 20 minutes.
Cook rice per package instructions.
Prepare the tofu crumble: In a large pan, heat sesame oil and ginger over medium heat and cook for 1 minute. Add crumbled tofu and warm through while stirring.
Pour in hoisin sauce, 15 mL (1 tbsp) lime juice, soy sauce, and basil. Stir well and add water. Cook until half of the water evaporates. Remove from heat.
Prepare the sriracha dressing: Mix sriracha, yogurt, and 5 mL (1 tsp) lime juice together.
Serve tofu on rice. Top with cucumber, bell peppers, cilantro, pickled carrots, pickled radishes, and dressing.