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

Spicy and Tasty

Saecca
November 09, 2018
The "Szechuan" in the title is not a misnomer- this had a fair amount of heat and spice, but not overwhelming and it all worked together. I used petite cut baby carrots (very small and thin) instead of matchstick cut carrots, which I suspected would not cook in the one minute allotted. I also added some red bell pepper strips and some sugar snap peas for extra vegetables and for color. I also doubled the sauce, which I would recommend. Broiling the tofu was a good touch. This dish came together easily and was quite tasty. No need for takeout.

texicat's Review

nnagao727
March 19, 2010
I thought this was a great recipe...spicy, delicious, and extremely filling. Broiling the tofu on low worked fine for me, but I can see how it would burn on a higher setting. Like another commenter, I added baby bok choy for extra veggies, and I subbed in fresh ginger and cashews because that's what I had on hand. Perhaps the commenters who were less than pleased with the taste don't like black bean sauce? It does have rather a rich taste.

AlyBoudreau18's Review

MelBelle79
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!

Grossity's Review

AlyBoudreau18
October 27, 2014
N/A

ktjpsmom's Review

CAMichelle
March 12, 2010
I have been cooking from CL since 1994, and this is the first time I thought a recipe was not even worth tinkering with. I followed the recipe exactly, except, like another reviewer, I added baby bok choy for more veggies. Even my husband, who will eat ANYTHING, gave it two thumbs down.

jazzmaphone's Review

aprild5850
October 13, 2014
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.

BellevueAnnie's Review

ktjpsmom
June 04, 2010
Unbalanced flavors and a bit too spicy for an entree dish unless accompanied w/ a cool crisp salad instead of rice. Quite possibly a better appetizer.

ErikAnestad's Review

PenelopeRB
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.

lhansen's Review

Elizabeth
March 12, 2010
I made this for my family of 4. I was worried that it would not be filling. We loved it. It is great warmed up the next day, too.