What is not to like in this amazing dish! Easy to put on the table, healthy, and it really is tasty. I love peanuts on everything and they are great here. You coud use sliced almonds too though. I serve over some brown rice or quinoa, but they key here is one thing…the sauce! Great for leftovers too as you will have left over rice/quinoa most likely for another meal. 😉
- 1 box of brown rice or quinoa, (you can find pre-cooked too just about everywhere to save time)-optional
- 1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
- Cooking spray
- 1/2 cup fat-free, less-sodium vegetable broth
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tablespoon less-sodium soy sauce
- 1 teaspoon cornstarch, maybe a little more if needed, you will know
- 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 1/2 tablespoon fresh grated ginger, OR 1 tablespoon bottled ground ginger works
- 1/2 cup chopped green onions
- 1/4 cup unsalted dry-roasted peanuts, chopped
- Cook rice or quinoa according to package directions.
- Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden. (biggest task for this recipe but well worth it!)
- 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/quinoa; sprinkle with peanuts. Enjoy!