A healthy vegetarian stir-fry.
1 cup
rice, long grain
2 1/2 tbsp
hoisin sauce
2 tbsp
fresh lime juice
454 g
1 package, tofu, medium firm prepared with calcium sulfate, cut into 1/2 inch cubes
1 tbsp
canola oil
1
carrot, cut into thin strips
1
bell pepper, thinly sliced
1 tbsp
grated fresh ginger
2 cups
bean sprouts
4
scallions, thinly sliced
2 tbsp
roasted peanuts, roughly chopped
1/4 cup
fresh cilantro
Cook the rice.
Whisk together hoisin sauce with lime juice.
Heat the oil in a large skillet over medium-high heat. Add the carrot, bell pepper, and ginger and cook, stirring, for 2 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes. For food safety, it is very important the bean sprouts are fully cooked.
Toss the vegetables with the hoisin sauce mixture and serve over rice.
Sprinkle with the scallions, peanuts, and cilantro, if desired.
Note- some Hoisin sauce has a potassium preservative in the list of ingredients, choose one without the additive!
Servings per recipe: 4
Serving size: 1/2 cup cooked rice with 1/4 tofu and vegetables
Renal exchange: 2 starch, 2 protein, 1 veg
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
