Szechuan-Style Tofu with Peanuts

Szechuan-Style Tofu with Peanuts
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon canola oil
  • 1 tablespoon canola oil
  • 1 teaspoon cornstarch
  • 1 teaspoon cornstarch
  • ¼ cup unsalted dry-roasted peanuts, chopped
  • ¼ cup unsalted dry-roasted peanuts, chopped
  • 2 (3 1/2-ounce) bags boil-in-bag jasmine rice
  • + 23 more ingredients
    • 2 (3 1/2-ounce) bags boil-in-bag jasmine rice
    • ½ cup fat-free, less-sodium chicken broth
    • ½ cup fat-free, less-sodium chicken broth
    • 1 tablespoon sambal oelek (ground fresh chile paste)
    • 1 tablespoon sambal oelek (ground fresh chile paste)
    • Cooking spray
    • Cooking spray
    • 1 tablespoon less-sodium soy sauce
    • 1 tablespoon less-sodium soy sauce
    • 2 teaspoons black bean garlic sauce
    • 2 teaspoons black bean garlic sauce
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
    • 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
    • 1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
    • 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

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 sauc...

View full recipe at My Recipes

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