Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
25
High
Nutrition per serving
Calories525.4 kcal (26%)
Total Fat17 g (24%)
Carbs57.7 g (22%)
Sugars10.6 g (12%)
Protein38.4 g (77%)
Sodium1252.7 mg (63%)
Fiber13.7 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Make the rice in an instant pot or stove top. For stove top, place rice, 1/2 cup water and 1/4 tsp salt in saucepan and bring to boil. Reduce to simmer, cover, and cook 25-30 mins. Remove from heat and let stand 5 minutes. Fluff with fork. For instant pot, rinse rice. Place rice and 1/4 cup water in instant pot. Turn nob to sealing position. Click manual pressure for 15 minutes, and allow a 5 minute natural release before quick releasing.
Step 2
Press tofu slices between a clean tea-towel or paper towel for a few minutes to remove excessive moisture. You can use something heavy, like a skillet.
Step 3
Place broccoli in a bowl, cover with boiling water and cover with a plate or cling wrap. Set aside.
Step 4
Whisk sesame oil, lemon juice, and soy sauce.
Step 5
Heat coconut oil in a skillet and cook tofu for a few minutes per side until golden.
Step 6
Combine ingredients and drizzle with dressing.
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