NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.75 cup Egg whites

0.25 cup Cooked brown rice

1 cup Broccoli florets

0.25 cup Carrots

0.25 cup Frozen peas

2 stalks Scallions

1 tbsp Oyster sauce

1 tsp Hoisin sauce

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the tofu to remove excess moisture, then cut it into small, uniform cubes.

• 2

  In a small bowl, whisk together the oyster sauce, hoisin sauce, and tamari until smooth.

• 3

  Heat the avocado oil in a large wok or skillet over medium-high heat.

• 4

  Add the tofu cubes to the pan and sear until they are golden brown and crispy on all sides, then remove and set aside.

• 5

  In the same pan, pour in the egg whites and scramble them until they are just set, then remove and set aside.

• 6

  Add the sesame oil to the pan, then sauté the broccoli, carrots, grated ginger, and minced garlic for 3 to 4 minutes until tender-crisp.

• 7

  Stir in the cooked brown rice, frozen peas, sea salt, and black pepper, using a spatula to break up any rice clumps.

• 8

  Return the seared tofu and scrambled egg whites to the pan, then pour the sauce mixture over the ingredients.

• 9

  Toss everything constantly for 2 minutes over high heat until the rice is slightly crispy and the glaze is well incorporated.

• 10

  Garnish the dish with thinly sliced scallions and serve immediately while hot.