Tofu and veggies over rice.
Entrées,  Recipes

Szechuan-Style Tofu with Peanuts

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: 3/4 cup rice, about 3/4 cup tofu mixture, and 1 tablespoon peanuts)

2 (3 1/2-ounce) bags boil-in-bag jasmine rice
1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
Cooking spray
1/2 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
1/4 teaspoon salt
1 (8-ounce) package presliced mushrooms
1/2 cup matchstick-cut carrots
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/2 cup chopped green onions
1/4 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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


Leave a Reply

Your email address will not be published. Required fields are marked *