If you’ve ever wanted to try Szechuan cuisine but have been scared away by the intensity of the spices, get your feet wet with this easy tofu recipe, which is nicely spiced but not overpowering. The peanuts add a bit of protein which, along with the tofu, make this a great dish for those days when you’re running a bit low on amino acids. Enjoy!
2 3½ oz bags boil-in-bag jasmine rice
1 14 oz package water-packed firm tofu, drained and cut into 1-inch pieces
1/2 cup fat-free vegetable broth
1 tablespoon ground chili paste
1 tablespoon soy sauce
1 teaspoon cornstarch
2 teaspoons black bean garlic sauce
1 tablespoon canola oil
1/4 teaspoon salt
1 (8-ounce) package pre-sliced mushrooms
1/2 cup matchstick-cut carrots
1 tablespoon bottled ground fresh ginger
1/2 cup chopped green onions
1/4 cup unsalted dry-roasted peanuts, chopped
Line a pan with foil and coat with cooking spray. Place the tofu on the pan and broil for 14 minutes or until golden.
While the tofu broils, boil the rice per the instructions on the package
Combine the broth, chili paste, soy sauce, cornstarch and black bean sauce into a bowl and whisk until completely mixed
Pour the oil in a large skillet and heat at medium high. Once heated, add the salt and mushrooms and sauté for 4 minutes, stirring occasionally.
Once the mushrooms are cooked, add in the carrots and ginger and cook for 1 additional minute
Pour in the broth mixture and cook for 30 seconds (or until the sauce starts to thicken)
Remove from heat and stir in the tofu and onions. Pour over the rice and serve with a sprinkling of peanuts.
Want to make this and need the written instructions? Just click here to download the full recipe.
I had trouble finding the black bean garlic sauce locally and found it online. Click the image below if this is an ingredient you need too.
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