Carrot oat bran muffins

Ingredients

  • 14 oz cubed extra firm tofu and patted dry with paper towel
  • 2 tbp chili paste Sambal Olek
  • ½ oz mirin
  • 1oz honey
  • 1oz rice wine vinegar
  • 1 cup button mushrooms - quartered
  • 1/2 cup shredded carrots
  • 1 cup chopped snow peas
  • tbsp chopped garlic
  • 4oz scrambled egg whites (the white of two eggs)
  • 1/8 cup low sodium soy sauce
  • 1 cup cooked brown rice
  • 2 cups cooked quinoa
  • 1 tsp red pepper flakes
  • ¼ cup sliced green onions
  • 1 tbsp toasted sesame seeds
  • 1 cup sliced red onion
  • 1 tbsp grated ginger root

Directions

  1. Heat a large fry pan with oil. Once oil is hot add tofu and sauté with Sambal Olek chili patse. Keep on high flame, pan fry until light brown.
  2. Add vegetables, mirin, and honey. Keep on high heat.
  3. Add ginger and garlic, quinoa, and brown rice. Sauté for 3 minutes, and then add scrambled egg white. Stir with spoon. Add soy sauce, and stir quickly to evenly coat rice.
  4. Sprinkle sesame seeds, green onions, and red pepper flakes. Serve and enjoy!!

Nutrition Facts:

Serv. Size: 2 cups | Servings: 4 | Amount Per Serving: Calories 307.1 | Total Fat 4.5g | Saturated Fat 0.1g | Sodium 461mg | Total Carb. 47.9g Protein 19.8g | Fiber 4.4g | Sugars 13.4g

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