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

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

How to Make It

Step 1

Preheat broiler.

Step 2

Cook rice according to package directions, omitting salt and fat.

Step 3

Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.

Step 4

While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.

Step 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.

Ratings & Reviews

Very good

Saecca
October 14, 2016
It was a little salty, but I only had regular soy sauce and forgot and added salt to the rice. So, regular soy sauce and not salting the rice was probably the best thing to do. 

Yum!

nnagao727
October 14, 2016
This was great. I screwed up and forgot to drain the tofu. Didn't seem to matter. It toasted up nicely. Other than that I made it exactly as directed and it turned out very good.

Grossity's Review

MelBelle79
October 27, 2014
N/A

KathleenLee's Review

AlyBoudreau18
October 23, 2014
N/A

jazzmaphone's Review

CAMichelle
October 13, 2014
N/A

Lizbug's Review

aprild5850
January 12, 2013
N/A

MelBelle79's Review

maddi123
August 27, 2012
This has been my husband's favorite so far. And it's the first time he's eaten tofu! It's a little spicy but not too bad. We'll be coming back to this recipe again.

AlyBoudreau18's Review

ktjpsmom
August 15, 2011
SSSSSOOOO delicious! I made this for my husband when I first went vegetarian (switch chicken broth to veggie) and he adored it so now it is a go-to recipe each week! The flavors are wonderful, you NEED the chili paste, and broiling the tofu works fantastic in a lot of other recipes too (like a Thai stir fry)! (I broil on high because I LIKE when it burns a little on top - but low works well but keep it in longer). This is one of my favorites - the page of my CL Vegetarian Cookbook is a mess because I make it so often!

Bethany101's Review

PenelopeRB
June 23, 2011
This is a very good recipe. I've tried lots of tofu recipes over the years from CL and the broil technique is definitely my favorite! The tofu has a great texture and not mushy whatsoever.

ErikAnestad's Review

Elizabeth
November 29, 2010
This recipe received a fabulous reception from my vegetarian daughter and vegan son-in-law. He said, this one of the best tofu recipes I have ever had, my absolute favorite. The only change I made was to use veg. broth instead of chicken broth to make it vegan.