Szechuan-Style Tofu with Peanuts

from Cooking Light

2 (3.5 oz) bags boil-in-bag jasmine rice
1 14 oz package water-packed firm tofu, drained and cut into 1 inch pieces
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1 Tbsp sambal oelek (ground fresh chile paste)
1 Tbsp less-sodium soy sauce
1 tsp cornstarch
2 tsp black bean garlic sauce
1 Tbsp canola oil
1/4 tsp salt
1 8 oz package presliced mushrooms
1/2 cup matchstick-cut carrots
1 Tbsp ground fresh ginger
1/2 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; saute 4 min or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger, cook 1 min. 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.

Yield: 4 servings.