Pineapple fried rice

This is a really great side or main dish. The addition of tofu helps prop up the protein count and it tastes really good too boot! This recipe uses the baked tofu method, which I highly recommend! This recipe is modified from the Moosewood cookbooks.

Ingredients (*this makes 8 servings, it can easily be halved)

1/2 cake firm tofu

1/3 cup soy sauce

1 tsp dark sesame oil

3 tbl vegetable oil

3 minced garlic cloves

1 tbl grated or chopped ginger

1/2 tsp chinese chili paste

1 diced red bell pepper

1 diced celery stalk

2 minced scallions

1 20oz can unsweetened pineapple chunks mostly drained or 2 cups fresh pineapple chunks

4 cups cooked brown rice

1 cup toasted cashews

Directions

Oven to 500.

Cube the tofu. Place in a single layer on sprayed or nonstick baking sheet. Bake 10 minutes, or until top browns slightly. Remove from heat and flip.

Mix together the soy and sesame oil. Brush lightly over the tofu. Return tofu to the oven for another 10 minutes, or until browned and slightly crispy. Remove from heat and set aside.

In a wok, heat the vegetable oil on medium heat. Add the garlic, ginger and chili paste and stir fry for 1 minutes.

Add the pepper, celery, scallions and tofu and stir fry until veggies are tender, about 5 minutes.

Add the pineapple and cooked rice and stir fry until rice is hot, about 3 minutes.

Serve with topped cashews.

Nutrition

This recipe makes approximately 8 servings, this is for 1 serving

Est WW points: 7

Calories: 315

Fat: 16.5 g

Carbs: 31 g

Fiber: 3.3 g

Sugar: 1.2 g

Protein: 8.9 g

Enjoy!

Sesame tofu with wilted spinach and rice

The hubs got home from his big run yesterday and is trying to recover with a bit of a light appetite. We went through all of the recipes I could make with our stuff on hand and this was his choice. It was very good, very light and a nice way to get in some protein without being heavy. We'd definitely do it again! Adapted from the Moosewood Restaurant Simple Suppers book.

Ingredients

1/2 block firm tofu

1/4 cup sesame seeds

2 tbl dark sesame oil

2 tbl soy sauce

2 tsp olive oil

3 chopped garlic cloves

a few handfuls of fresh baby spinach

1 cup of minute rice

salt and pepper

Directions

Cut tofu in half height wise, like a biscuit. Press the tofu for 5-10 minutes. Cut each tofu slab into 4-8 pieces, depending on preferred size.

Spread the sesame seeds on a flat plate. Press each side of the tofu into the sesame seeds, to coat evenly.

Heat the sesame oil in a large skillet or wok on medium heat 1-2 minutes. Arrange the tofu squares in a single layer on the skillet and cook for 5 minutes. With a spatula or tongs, carefully turn them over and cook for another 5 minutes.

Lower the heat, and carefully add the soy sauce and a few drops of tabasco. Raise the heat to medium, and cook for another minute or so until most of the liquid is absorbed. Transfer tofu to a plate.

Add the oil and garlic to the skillet and sauté for about 30 seconds until golden. Add the baby spinach and cook for a minute or two, stirring constantly until the spinach is wilted.

Heat the rice.

Plate the rice and spinach. Top with squares of tofu.

Nutrition

This recipe makes 2 servings, amount per serving:

Estimated ww points: 13

Calories: 546

Fat: 34

Cholesterol: 0

Sodium: 933

Carbs: 56 g

Fiber: 4.5 g

Sugars: .4 g

Protein: 23 g

Enjoy!