Rating: 4 stars
29 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 10
  • 5 star values: 12

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

David Bonom
Recipe by Cooking Light March 2010

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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

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

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

  • 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.

Nutrition Facts

389 calories; fat 14.3g; saturated fat 2.1g; mono fat 5.5g; poly fat 6.2g; protein 17.2g; carbohydrates 51.6g; fiber 2.4g; iron 4mg; sodium 619mg; calcium 92mg.
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