|Spicy Ginger-Coconut Rice
Serves 2-4 / In this hearty, one-dish meal, spicy cayenne pepper and ginger combine with alkalinizing and satisfying ingredients: vegetables, coconut milk, almonds, and tofu. Ingredient tip: Canned coconut milk separates, forming a thick cream layer on top; mix well before using. Freeze leftover coconut milk for another use. Serving tip: Add more alkalinizing power by serving this rice on a bed of freshly steamed greens.
5 ounces extra-firm tofu, diced
1. In a saucepan or frying pan lightly coated with cooking spray, heat tofu over medium-high heat until liquid disappears and tofu lightly browns. Remove and set aside.
PER SERVING (2): 395 cal, 53% fat cal, 24g fat, 8g sat fat, 0mg chol, 14g protein, 33g carb, 5g fiber, 301mg sodium