Asian Rice Pan with Tofu

A bean recipe for every taste:

Cut tofu into strips. Stir soy sauce, sesame oil and rice wine.

Marinate tofu strips in it. Make long grain rice in salted water for 20 minutes and drain. Clean and rinse peppers and zucchini.

Cut peppers into pieces, zucchini into strips. Peel onion and cut into thin wedges.

Rinse mung bean sprouts with hot water. Roast cashews in a frying pan without adding fat until golden brown. Drain tofu (keep marinade) and roast in hot oil until brown. Remove.

Add bell bell pepper, zucchini, and onion to skillet and roast, turning, for five minutes. Add mung bean tofu, long grain rice, sprouts and cashews. Roast for another three minutes. Add tofu marinade and season with salt and pepper (about 450 calories per unit).

Mung bean sprouts are often confused with soy bean sprouts. The latter are grown from yellow soybeans, while mung bean sprouts are grown from green soybeans.

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