Szechuan Style Tofu with Peanuts


  • 2 cups Jasmine Rice
  • 1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon ground fresh chile paste
  • 1 tablespoon less-sodium soy sauce
  • 1 teaspoon cornstarch
  • 2 teaspoons black bean garlic sauce
  • 1 tablespoon canola oil
  • 1 cup fresh green beans
  • 1 (8-ounce) package fresh mushrooms – chopped or sliced
  • 1/2 cup bell peppers – chopped
  • 1 tablespoon bottled ground fresh ginger
  • 1/4 cup chopped green onions
  • 1/4 cup 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.


Nutritional Information (Amount per serving)

Calories 389 Fat 14.3 g Satfat 2.1 g Monofat 5.5 g Polyfat 6.2 g Protein 17.2 g Carbohydrate 51.6 g Fiber 2.4 g Cholesterol 0.0 mg Iron 4 mg Sodium 619 mg Calcium 92 mg


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