- In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add tofu; cook until evenly browned on all sides. Transfer tofu to a plate lined with paper towels; set aside.
- Return skillet to medium-high heat. Add remaining 1 tablespoon oil plus garlic and ginger; cook and stir 1 minute. Add carrots and bell pepper; cook and stir until vegetables are soft.
- Stir in rice and soy sauce; cook and stir until well-combined and heated through. Add tofu; gently stir to combine. Sprinkle with green onions and cilantro, and serve.
View all nutritional information
Calories 309, Calories Fat 102, Total Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 323mg, Carbohydrate 41g, Protein 10g
|Calories (fat) extra||33|
|Total Fat (extra)||18|
|Saturated Fat (extra)||6|
|Vitamin A (extra)||115|
|Vitamin C (extra)||46|