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Name: Szechuan Style Tofu with Peanuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 14oz package Firm Tofu cut into 1" pieces; 1/2 cup fat-free low sodium chick brith; 1 T sambal oelek (ground fresh chili paste); 1 T low-sodium soy sauce; 1 tsp cornstarch; 2 tsp black bean garlic sauce; 1 T canola oil; 1 8 oz pkg presliced mushrooms; 1/2 cup matchstick-cut carrots; 1 T ginger; 1/2 cup chopped green onions; 1/4 cup unsalted dry-roasted peanuts chopped; rice; cooking spray

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INGREDIENTS

1 14oz package Firm Tofu ; cut into 1" pieces
1/2 cup fat-free low sodium chick brith
1 T sambal oelek (ground fresh chili paste)
1 T low-sodium soy sauce
1 tsp cornstarch
2 tsp black bean garlic sauce
1 T canola oil
1 8 oz pkg presliced mushrooms
1/2 cup matchstick-cut carrots
1 T ginger
1/2 cup chopped green onions
1/4 cup unsalted dry-roasted peanuts ; chopped
rice
cooking spray

Servings

INSTRUCTIONS

1. Preheat broiler.

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

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

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

5. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and saute 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in ginger and carrots; 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.

NOTES

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Szechuan Style Tofu with Peanuts

1 14oz package Firm Tofu cut into 1" pieces
1/2 cup fat-free low sodium chick brith
1 T sambal oelek (ground fresh chili paste)
1 T low-sodium soy sauce
1 tsp cornstarch
2 tsp black bean garlic sauce
1 T canola oil
1 8 oz pkg presliced mushrooms
1/2 cup matchstick-cut carrots
1 T ginger
1/2 cup chopped green onions
1/4 cup unsalted dry-roasted peanuts chopped
 rice
 cooking spray

1. Preheat broiler.
2. Cook rice according to package directions, omitting salt and fat. 
3. Arrange tofu in a single layer on a jelly roll pan coated with cooking spray; broil 14 minutes or until golden. 
4. While tofu cooks, combine broth and next four ingredients, (thru black bean sauce), stirring with a wisk; set aside.
5. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and saute 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in ginger and carrots; 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.

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 4 Servings

Calories: 193
Calories from Fat: 67 (35%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 13.7mg		0 %
Potassium 218.5mg		6 %
Total Carbohydrate 26.5g		8 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 23.8g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 193

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