Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 8 Serving(s)

You can substitute bulgar, a crunchy, nutty wheat grain, for the rice in this recipe. However, bulgur is not gluten free. (NOTE: Silken firm tofu used)

What you’ll need
6 cup low-sodium chicken, beef, or vegetable broth6 cup mung bean sprouts1/2 cup scallions2 cup cilantro2 tbsp. mint1 cup fresh basil leaves1 tbsp. chili oil or hot pepper sauce2 med lemons with juice squeezed out (keep the juice)16 oz firm tofu4 cup cooked sticky white rice

Step 1
Pour the broth into a large saucepan and heat on medium.
Step 2
Mince the sprouts, scallions, cilantro, mint, and basil. In a bowl, toss them well with the chili oil and set aside to let the flavors mingle.
Step 3
Juice the lemons and cut the tofu into 1″ cubes.
Step 4
Stir the lemon juice and tofu into the hot broth.
Step 5
Place 1 cup of rice in the bottom of each serving bowl. Spoon the sprout and herb mixture on top of the rice and ladle the broth over the top.

Diabetic Exchanges
Starch: 1 1/2Non-Starchy Vegetables: 1Meat/Meat Substitutes: Very Lean: 1