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Tofu Fried Rice

1/2 cup bouillon
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped
1/2 pound mushrooms, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon tumeric
4 cups cooked barley or brown rice
1 12-ounce container firm tofu, cut into ½" chunks
1 tablespoon soy sauce, or to taste
1 tablespoon sesame seeds
chopped parsley for garnish

Bring the bouillon to a boil in a large frying pan or pot. Add the onion, peppers, mushrooms and gingerroot. Cook about 10 minutes, stirring frequently, until softened, adding a little more bouillon if needed. Add the cooked whole grains, tofu, soy sauce and sesame seeds and continue to stir, breaking up the tofu a little so it has the consistency of scrambled eggs. Serve garnished with chopped parsley if desired.

Yield: 4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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