Szechuan-Style Tofu with Peanuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spice up your supper with this Asian-flavored vegetarian dish. For meat-lovers, feel free to substitute chicken for tofu. Ingredients:
2 (3 1/2-ounce) bags boil-in-bag jasmine rice |
1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces |
cooking spray |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon sambal oelek (ground fresh chile paste) |
1 tablespoon less-sodium soy sauce |
1 teaspoon cornstarch |
2 teaspoons black bean garlic sauce |
1 tablespoon canola oil |
1/4 teaspoon salt |
1 (8-ounce) package presliced mushrooms |
1/2 cup matchstick-cut carrots |
1 tablespoon bottled ground fresh ginger (such as spice world) |
1/2 cup chopped green onions |
1/4 cup unsalted dry-roasted peanuts, chopped |
Directions:
1. Preheat broiler.
2. Cook rice according to package directions, omitting salt and fat.
3. Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
4. While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
5. Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.
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