Go ahead and add some snow peas if you’ve got them.
Ingredients
- 2 pounds Wild and Brown rice blend
- 9 cups water for the rice
- 3/4 cup water
- 2/3 cup cornstarch
- 1 1/2 quarts vegetable stock, prepared with low sodium vegetable base according to manufacturer instructions
- 3/4 cup low sodium soy sauce
- 1/3 cup unseasoned rice vinegar
- 2 Tablespoons sugar
- 2 Tablespoons sesame oil
- 1 Tablespoon Chile flakes
- 6 Tablespoons canola oil, divided
- 6 14-ounce packages firm tofu, drained and cut into 1/2-inch cubes
- 2 1/4 pounds yellow onion, sliced thin yielding 1-1/2 quarts
- 1 1/2 pounds diagonally sliced carrot
- 48oz can sliced water chestnuts, drained
- 6 cups cilantro sprigs
Directions
- Place 9 cups water in sauce pan and bring to a boil. Add 2 pound wild and brown rice blend, stir cover tightly and bring to a boil.
- Reduce heat to a simmer, keep covered and cook for 25 minutes. Remove rice from the heat and rest for 15 minutes. Keep rice warm until ready to serve.
- Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 5 ingredients (broth through Chile flake).
- Heat 4 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan. Place tofu on several layers of paper towels.
- Add 2 tablespoons vegetable oil to pan. Add onion and bell pepper, and stir-fry for 2 minutes. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes, stir in cilantro. Serve with rice.
Nutrition Facts
24 servings per container
Serving Size 596G
| Amount per serving | ||
|---|---|---|
| Calories | 410 | |
| % Daily Value* | ||
| Total Fat 12g | 18% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 2.5g | ||
| Monounsaturated Fat 7g | ||
| Cholesterol 0mg | 0% | |
| Sodium 345mg | 15% | |
| Total Carbohydrate 62g | 21% | |
| Dietary Fiber 8g | 32% | |
| Total Sugars 0g | ||
| Includes 0g Added Sugars | % | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 41g | ||
| Protein 19g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 25% | |
| Iron 0mg | 25% | |
| Potassium 1130mg | 32% | |
| Vitamin A 0mcg | 140% | |
| Vitamin C 0mcg | 160% | |
| Vitamin E 0mg | 15% | |
| Vitamin K 0mcg | 45% | |
| Thiamin 0mg | 25% | |
| Riboflavin 0mg | 25% | |
| Niacin 0mg | 25% | |
| Vitamin B6 0mg | 40% | |
| Folate 0mcg | 0% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 0mcg | 2% | |
| Chloride 0mg | 0% | |
| Pantothenate 0mg | 20% | |
| Phosphorus 0mg | 40% | |
| Iodine 0mcg | 0% | |
| Magnesium 0mg | 40% | |
| Zinc 0mg | 25% | |
| Selenium 0mcg | 25% | |
| Copper 0mg | 30% | |
| Manganese 0mg | 120% | |
| Chromium 0mcg | 0% | |
| Molybdenum 0mcg | 25% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Water, Firm Tofu (water, Organic Whole Soybeans, Calcium Sulfate, Magnesium Chloride), Zucchini Squash, Water Chestnuts, Onion, Pea Pods, Red Bell Pepper, Carrots, Wild Rice, Whole Grain Brown Rice, Low Sodium Soy Sauce (water, Wheat, Soybeans, Salt, Lactic Acid, Sodium Benzoate: Less Than 1/10th Of 1% As A Preservative), Cilantro, Canola Oil, Cornstarch, Rice Vinegar, Sesame Oil, Sugar, Low Sodium Vegetable Base (a Blend Of Vegetables (tomato Paste, Powders (tomato, Onion, Carrot, Garlic), Purees (celery, Onion, Carrots)), Canola Oil, Palm Oil, Autolyzed Yeast Extract, Torula Yeast, Potassium Chloride, Salt, Sugar, Contains 2% Or Less Of: Natural Flavoring, Soy Lecithin, Extract Of Carrot, Disodium Inosinate, Disodium Guanylate), Crushed Red Chili Pepper.