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Nutrition Facts
Serving Size 1 (474g) Recipe makes 4 servings The following items or measurements are not included below: 3 cups cooked converted rice
Calories 129
Calories from Fat 74		(57%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 367mg		15%
Potassium 152mg		4%
Total Carbohydrate 9.0g		2%
	Dietary Fiber 2.7g	10%
	Sugars 3.3g
Protein 5.9g		11%
Vitamin A 1145mcg		22%
Vitamin B6 0.1mg		5%
Vitamin B12 0.0mcg		0%
Vitamin C 9mg		16%
Vitamin E 0mcg		1%
Calcium 80mg		8%
Iron 1mg		8%
detailed view... how is this calculated?

Asian Broth With Tofu and Rice Recipe #379451

Cooking Light, JANUARY 2001

by dicentra

20 min | 10 min prep

SERVES 4

2 3/4 cups water
2 (14 1/2 ounce) cans vegetable broth
1 1/2 cups frozen green peas, thawed
1 cup cubed firm tofu (about 6 ounces)
1 tablespoon minced peeled fresh ginger
3 cups hot cooked converted rice
2 tablespoons chopped fresh cilantro
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons dark sesame oil

Bring water and broth to a boil in a large saucepan; add peas, tofu, and ginger. Reduce heat; simmer 5 minutes.
Stir in rice and cilantro; cook 3 minutes or until thoroughly heated. Ladle 1 1/3 cups soup into each of 4 bowls.
Drizzle each serving with 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons rice vinegar, and 1 1/2 teaspoons oil.

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Asian Broth With Tofu and Rice Recipe #379451

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