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A healthy rice bowl with tofu and pork that’s good for picnics and lunches.
1. Arrange tofu slices between several layers of paper towels. Top with a heavy pan and let it sit for about 20 minutes to squeeze most of the water out. Remove pan and discard paper towels. Cut tofu slices into 1/2 inch cubes.
2. Put broth into a bowl and whisk it together with the next four ingredients (cornstarch, soy sauce, oyster sauce and chili garlic sauce). Set aside.
3. Heat a large non-stick skillet over medium-high heat. Heat a tablespoon of oil, then add ground pork. Stir fry for about 4 minutes, or until done, stirring to crumble the meat as you go. Add ginger and garlic and cook for 1 minute, stirring constantly. Add tofu cubes and cook until golden, about 4 minutes. Stir broth mixture into the pan. Bring to a boil and cook until the mixture thickens, about 2 minutes. Remove from the heat.
4. Serve mixture over warm rice. Top with sliced green onions.
Serving size: 1/2 cup rice, about 2/3 cup tofu mixture, and about 1 tablespoon onions
Calories per serving: 290
Adapted from Cooking light magazine.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!