This dish has restaurant quality flavour – I would highly recommend it to anyone looking for a vegetarian dish!
1 cup
long grain white rice
2 tbsp
hoisin sauce
3 tbsp
rice vinegar
1 tsp
cornstarch
4 tbsp
canola oil
454 g
1 package, Tofu, medium firm prepared with calcium sulfate, cut in 1 inch squares
1
small eggplant
4
scallions sliced
2
cloves of garlic, chopped
1
red serrano or jalapeno pepper
1/4 cup
fresh basil leaves, torn
1. Cook rice according to package instructions
2. Heat 1 tbsp. oil in nonstick skillet. Add tofu; turn occasionally until brown approx. 10 minutes. Transfer to plate.
3. Add remaining oil. Add vegetables, cook until tender. Add sauce and then tofu, etc. Toss until sauce is thickened. Serve with rice and topped with basil.
Servings per recipe: 4
Serving size: 1/4
Renal exchanges: 1 protein, 2 starch, 1 vegetable
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
