Szechuan-Style Tofu With Peanuts

• 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

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 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.

boil, water, cooking spray, chicken broth, sambal oelek, soy sauce, cornstarch, black bean garlic sauce, canola oil, salt, mushrooms, matchstick, bottled ground fresh ginger, green onions, peanuts

Taken from www.myrecipes.com/recipe/szechuan-style-tofu-with-peanuts (may not work)