Szechuan-Style Tofu with Peanuts

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Spice up your supper with this Asian-flavored vegetarian dish. For meat-lovers, feel free to substitute chicken for tofu.

Yield: 4 servings (serving size: 3/4 cup rice, about 3/4 cup tofu mixture, and 1 tablespoon peanuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Fat: 14.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 6.2g
  • Protein: 17.2g
  • Carbohydrate: 51.6g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 619mg
  • Calcium: 92mg

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

Preparation

  1. 1. Preheat broiler.
  2. 2. Cook rice according to package directions, omitting salt and fat.
  3. 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. 4. While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
  5. 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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