Crusty Rice with Tofu and Vegetables

This blend of tofu and cooked rice combines corn, peas, carrots, and seasonings pressed into a skillet and cooked into "crispy" goodness.

Yield

4 Servings

Serving size

1 1/2 cup

Rating

3.79 of 5 (126 ratings)

Food groups

• Grains: 2 ounces
• Protein Foods: 2 ounces
• Vegetables: 3/4 cups

Ingredients

• For the rice:
• 2 cups water
• 1 cup brown rice
• For the tofu and vegetables:
• 3 cups prepared rice (ingredients above, step 1 in directions)
• 1 pound tofu
• 1 cup frozen corn (unthawed)
• 1 cup frozen peas (unthawed)
• 6 scallions (sliced including white and green parts)
• 1 carrot (shredded)
• 1/4 cup fresh basil leaves
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil

Directions

1. To make the rice, cook rice according to the directions on the package.
2. Set aside to cool and dry out.
3. Put the tofu, corn, scallions, carrot, basil, and salt in the bowl and mix well.
4. When the rice has fully cooled, add it to the bowl with the tofu and mix well.
5. Put the skillet over medium high heat and when it is hot, add the oil.
6. Add the rice and tofu mixture; reduce heat to low and press down the rice mixture with a spatula.
7. Cover and cook 10 minutes.
8. Press down again to help form a crust.
9. Flip portions of the rice so that you get chunks of crispy rice.
10. Cook until crispy, up to 20 minutes.

Nutrition per serving

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Source

Recipe by: USDA Center for Nutrition Policy and Promotion

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/crusty-rice-tofu-and-vegetables. Federal works are public domain in the United States.