NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Liquid egg whites

0.25 cup Shelled edamame

0.13 cup Cooked jasmine rice

1 cup Cauliflower rice

0.5 cup Carrots

0.25 cup Green onions

1.5 tbsp Tamari

1 tsp Fresh ginger

2 cloves Garlic

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into small half-inch cubes.

• 2

  In a small bowl, whisk together the tamari, minced ginger, and minced garlic to create the sauce.

• 3

  Heat a large non-stick skillet or wok over medium-high heat and add half of the sesame oil.

• 4

  Add the tofu cubes to the skillet and sauté until golden brown on all sides, then remove and set aside.

• 5

  Pour the egg whites into the skillet, scramble quickly until fully cooked, and remove from the pan.

• 6

  Add the remaining sesame oil to the pan along with the diced carrots, edamame, and cauliflower rice, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Add the cooked jasmine rice, the reserved tofu, and the scrambled egg whites back into the skillet.

• 8

  Pour the garlic-ginger sauce over the mixture and toss everything together for 2 minutes until the rice is heated through and well-coated.

• 9

  Season with sea salt and black pepper, then garnish with sliced green onions before serving.