Servings: makes 4 servings

Ingredients

• 1 cup rice, long grain or brown
• 2 1/2 tbsp hoisin sauce*
• 2 tbsp fresh lime juice
• 1 454g package tofu, extra firm*
• 1 tbsp canola oil
• 1 carrot, peeled and thinly sliced
• 1 tbsp grated ginger
• 2 cups bean sprouts
• 4 scallions, thinly sliced
• 2 tbsp roasted peanuts, roughly chopped
• 1/4 cup fresh cilantro

*Tofu should be pressed to remove excess water. Drain water from the packaging then slice the tofu into a minimum of four pieces. Place the tofu on a kitchen towel or paper towels and put a heavy object on top. Allow the water to soak into the towel for 30-60 minutes.

Directions

1. Chop the pressed tofu into ¼ inch cubes.
2. Cook the rice per package directions.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the carrot, bell pepper and ginger, cook and stir for 3-4 minutes.
5. Add the tofu and bean sprouts, cook until vegetables are slightly tender.  For food safety, ensure the bean sprouts are fully cooked.
6. Mix the hoisin sauce and lime juice together and toss with the vegetables.
7. Serve over rice, topping with scallions, peanuts and cilantro (if desired).

Optional Tips and Ideas

1. Some hoisin sauces contain potassium additives, be sure to choose one without. Try to find the lowest sodium content per serving as the amount can vary from brand to brand.
2. Any vegetables can be substituted in this recipe if these are not your favourite.

Nutritional Facts

Calories: 319
Carbohydrate: 39g
Potassium: 382mg
Protein: 19g                      
Sodium: 175mg                                        
Phosphorus: 196mg

Recipe adapted from Kidney Community Kitchen.

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