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    Home » Recipes » Main Dish Recipes

    Szechuan-Style Tofu with Peanuts

    Modified: Nov 29, 2019 · Published: Mar 13, 2010 by Ashley

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    This spicy tofu dish was a great way to end the week. I wasn't able to find black bean sauce that had garlic, so I added a minced clove into the sauce. There's a generous amount of sambal oelek, so it's nice and spicy. It's not quite a vegetarian dish because of the chicken broth, but I'm sure you could substitute vegetable stock instead. I ended up broiling the tofu for a few extra minutes to get it nice and golden brown, and I really liked the texture that way.

    Tofu and veggies over rice.
    Szechuan-Style Tofu with Peanuts
    Cooking Light March 2010

    Yield: 4 servings (serving size: ¾ cup rice, about ¾ cup tofu mixture, and 1 tablespoon peanuts)

    2 (3 ½-ounce) bags boil-in-bag jasmine rice
    1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
    Cooking spray
    ½ 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
    ¼ teaspoon salt
    1 (8-ounce) package presliced mushrooms
    ½ cup matchstick-cut carrots
    1 tablespoon bottled ground fresh ginger (such as Spice World)
    ½ cup chopped green onions
    ¼ cu unsalted dry-roasted peanuts, chopped

    1. Preheat broiler.

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

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

    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.

    Calories: 389
    Fat: 14.3g (sat 2.1g,mono 5.5g,poly 6.2g)
    Protein: 17.2g
    Carbohydrate: 51.6g
    Fiber: 2.4g
    Cholesterol: 0.0mg
    Iron: 4mg
    Sodium: 619mg
    Calcium: 92mg

    MacGourmet Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Jhonny walker

      March 13, 2010 at 3:57 pm

      Hey Ashley,
      what lovely..you like food. And that goes for the lamb and the crouton soup 🙂 I am definitely making this.

      superb and simple 🙂

      Reply
    2. Chef Aimee

      March 14, 2010 at 10:22 am

      Your tofu looks perfectly cooked - what a wonderful dish. I love Cooking Light!

      Reply

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