Every Day With Rachael Ray

THE TOFU TALLY
Tofu is the healthy cook’s best
friend: The protein soaks up
and delivers the flavor of any
sauce it’s cooked in.

Brown rice $0.63

Vegetable oil $0.16

Garlic $0.20

Scallions $0.17

Crushed red pepper $0.16

Mushrooms $1.99

Firm tofu $2.49

Grape tomatoes $1.50

Oyster sauce $0.33

TOTAL 7. 63

$
1. 91
$
per person

Saltandpepperarefreebies.

Spicy Tofu, Mushroom and Tomato Brown Rice Bowl

SERVES 4 PREP 10 MIN COOK 45 MIN

1½ cups long-grain brown rice, rinsed ¼ cup vegetable oil

3 cloves garlic, sliced

2 scallions, cut into 1-inch pieces, white and green parts separated

1 teaspoon crushed red pepper

8 ounces mushrooms, sliced
Salt and black pepper
One 14-ounce container firm tofu, cut into
1-inch cubes
½ pint grape tomatoes, halved lengthwise
2 tablespoons oyster sauce

1. In a medium saucepan, combine the rice and 2¼ cups water over medium-low heat.

Cover and cook until the water is absorbed, 40 to 45 minutes. Fluff with a fork. 2. Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the garlic, scallion whites and crushed red pepper and stir until fragrant. Add the mushrooms and season with salt and black pepper. Cook until the mushroom liquid evaporates, about 3 minutes. Transfer the mixture to a plate. 3. Add the remaining 2 tablespoons oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. Push the tofu to the side of the pan and add the tomatoes and oyster sauce. Cook until the tomatoes begin to soften, about 1 minute. Return the mushrooms to the pan and stir in the scallion greens. Serve with the rice.

Quick Tilapia in Parchment

SERVES 4 PREP 20 MIN BAKE 10 MIN

1½ cups frozen corn

2 ounces sugar snap peas, halved ¾ teaspoon grated lemon peel, plus Four 4-ounce tilapia fillets

1½ teaspoons Old Bay seasoning

2 tablespoons extra-virgin olive oil

1. Preheat the oven to 425°. Cut out four 12-by-15-inch pieces of parchment. In a bowl, combine the corn, sugar snap peas and lemon peel; season with salt and pepper. Divide the mixture among the parchment pieces and top with the fish. Season the fish with the Old Bay, then the olive oil and lemon juice. 2. Bring together the long sides of the parchment and fold over twice, then tuck the short sides under to form a pouch. Transfer the pouches to a baking sheet and bake until the fish is just opaque, about 10 minutes. Transfer to a plate.