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

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

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

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

October 27, 2014

ktjpsmom's Review

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

October 13, 2014

MelBelle79's Review

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

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

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

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.