Title: Tofu Fried Rice
Categories: Entree Vegetarian
Yield: 4 Servings

1	tb	Dark sesame oil
10 1/2	oz	Firm tofu - cut into 1/2-inch cubes
2		Garlic cloves; minced
1	ts	Ground ginger
10	oz	Frozen peas; thawed
1	c	Bean sprouts
1	c	Sliced mushrooms
4		Green onions; sliced
2	md	Carrots - cut into diagonal slices
4	c	Cooked brown rice; chilled
1/2	c	Slivered almonds; toasted
1/4	c	Soy sauce

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.

Each serving provides: * 423 calories * 18.7 g. protein * 17.4 g. fat * 52.4 g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937 mg. sodium.

Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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