Szechuan-Style Tofu

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 cup unsalted dry-roasted peanuts, chopped



Preheat broiler.

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

Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.

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

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.



Note: If you are not into Tofu you can substitute chicken.