Guest guest Posted November 15, 2000 Report Share Posted November 15, 2000 Thanks everyone. I think I got it. Kim > > * Exported from MasterCook * > > Curried Rice, Tofu, and Vegetables > > Recipe By : > Serving Size : 3 Preparation Time :0:00 > Categories : dinner salds quick and easy > tofu > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1/4 cup oil > 1 pound tofu -- cut 1/4 " thick,patted dry > 3 tablespoons butter > 1 red pepper > 4 cups mushroom -- sliced > 1 1/2 teaspoons turmeric > 2 teaspoons cumin > 5 1/2 teaspoons ground coriander > 1/4 teaspoon cayenne pepper > 1/4 salt > 4 cups rice -- cooked > 1 1/2 cups frozen peas -- thawed > 2 tablespoons tamari soy sauce > > Heat the oil in a large skillet. Add tofu and fry ukntil golden. Set aside. > > Put 2 tablespoones of the butter in the skillet and when melted add the red pepper and mushrooms. > > Saute for 10 minutes, or untill pepper is tender and mushrooms are brown. > > Add all of the spices and the salt; toss to blend well and cook for 1 minute. > > Reduce the heat to medium and add the cold rice, peas, and tofu. > > Toss untill well mixed, then add the soy sauce and toss again. > > Just before serving cut the remaining tablespoon of butter into bits and add. > > Toss again and serve. > > > - - - - - - - - - - - - - - - - - - - > > Per serving: 1393 Calories (kcal); 40g Total Fat; (25% calories from fat); 38g Protein; 221g Carbohydrate; 31mg Cholesterol; 899mg Sodium > Food Exchanges: 13 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates > > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.