I have to admit, some days it takes every ounce of self restraint I have to not give in to the temptation of Panda Express. I'm not alone, right? You're hungry, the smooshed PB&J sandwich at the bottom of your bag isn't exactly calling your name, and then the smell of delicious fried rice comes wafting your way. It wouldn't hurt to just get a little, right? And maybe a little bit of an entree? Just a little? Or...now that I'm looking at it...a medium size wouldn't be soooooo bad...
No! Stop! Panda Express fried rice is a whomping 530 calories per serving, with 16 grams of fat! Ouch! And that eggplant and tofu entree that sounds so healthy? 310 calories with 24 grams of fat! Are you kidding me?? Before you know it, you've consumed 740 calories! Now, I'm not one to say that you can't eat "bad for you stuff", and of course I eat it from time to time. Pretty much everyone who knows me is aware of my intense love of chocolate. So sue me! But why would you eat from Panda Express (or your equivalent) when it's totally unnecessary?
Behold, my faux fried rice with tofu recipe. SO easy, SO tasty, SO good for you!
Here's The Skinny:
355 calories per serving, 15.2 grams of protein, 5.2 grams of fiber, and 4.4 grams of fat.
Compare that to 40 grams of fat from Panda! I feel silly for ever having eaten there at all!
Makes two servings
1/2 of a 15 oz package of tofu
1/2 cup jasmine rice
1/2 cup chopped carrots
1/2 cup eggplant
3/4 cup peas
Cut the tofu into about 1 inch squares, and set into a shallow bowl. Pour marinade (recipe follows) over the tofu, and let sit a minimum of 30 minutes, but the longer the better. I try to marinate mine overnight.
Steam or boil the vegetables according to your preferences, and set aside.
Remove tofu from marinade, and lay out on a baking sheet. Broil the tofu for about 20-25 minutes, or until the tofu is cooked and brown. Reserve the remaining marinade.
While the tofu cooks, boil the rice according to manufacturer's instructions, and set aside.
Combine the tofu, rice, and vegetables, and split onto two plates. Before serving, drizzle one tablespoon of the marinade onto each plate.
1/4 cup reduced sodium soy sauce
2.5 Tbs rice vinegar
1 Tbs garlic chilli sauce
Dig in! All the flavor, none of the guilt!
I love to save half of this for lunch the next day. Just remember to save the marinade until just before you plan to eat it, since you don't want to rice to get soggy.
Note: This recipe is pretty obviously gluten free and vegan