Szechuan-Style Tofu with Peanuts

Vegetarian
Dairy Free
Health score
14%
Szechuan-Style Tofu with Peanuts
45 min.
4
387kcal

Suggestions


Are you ready to embark on a culinary adventure that tantalizes your taste buds and warms your heart? Look no further than this Szechuan-Style Tofu with Peanuts! This vibrant dish is not only a feast for the eyes but also a delightful explosion of flavors that will transport you straight to the bustling streets of Szechuan, China.

Perfectly suited for vegetarians and those seeking a dairy-free option, this recipe combines the rich, savory notes of black bean garlic sauce with the crunch of unsalted dry-roasted peanuts. The addition of fresh ginger and sautéed mushrooms elevates the dish, while the matchstick-cut carrots add a pop of color and sweetness. Each bite is a harmonious blend of textures and tastes, making it an ideal choice for lunch or dinner.

In just 45 minutes, you can whip up this satisfying main course that serves four, ensuring there's plenty to share—or to enjoy as leftovers! With a caloric count of 387 kcal per serving, it’s a guilt-free indulgence that doesn’t compromise on flavor. Serve it over fluffy jasmine rice, and you have a complete meal that’s both nourishing and delicious. So, gather your ingredients and get ready to impress your family and friends with this delightful Szechuan-inspired dish!

Ingredients

  • 0.5 cup baby carrots 
  • teaspoons black bean garlic sauce 
  • tablespoon canola oil 
  • teaspoon cornstarch 
  • 0.3 cup roasted peanuts unsalted chopped
  • 0.5 cup fat-skimmed beef broth fat-free
  • 0.5 cup spring onion chopped
  • tablespoon ground ginger fresh (such as Spice World)
  • ounce jasmine rice 
  • tablespoon soy sauce 
  • ounce mushrooms 
  • 0.3 teaspoon salt 
  • 14 ounce tofu firm drained cut into 1-inch pieces
  • tablespoon chili paste depending on your taste pref fresh (ground chile paste)

Equipment

  • frying pan
  • whisk
  • aluminum foil
  • broiler

Directions

  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.
  6. Add salt and mushrooms; saut 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute.
  7. Add broth mixture; cook 30 seconds or until sauce begins to thicken.
  8. Remove from heat; stir in tofu and onions.
  9. Serve over rice; sprinkle with peanuts.

Nutrition Facts

Calories387kcal
Protein18.27%
Fat30.01%
Carbs51.72%

Properties

Glycemic Index
35.05
Glycemic Load
24.7
Inflammation Score
-9
Nutrition Score
16.299565175305%

Flavonoids

Kaempferol
0.17mg
Quercetin
1.34mg

Nutrients percent of daily need

Calories:387.11kcal
19.36%
Fat:13.1g
20.16%
Saturated Fat:1.6g
10.03%
Carbohydrates:50.81g
16.94%
Net Carbohydrates:46.83g
17.03%
Sugar:3.28g
3.64%
Cholesterol:0mg
0%
Sodium:469.93mg
20.43%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.95g
35.89%
Manganese:1.26mg
63.12%
Vitamin A:2339.36IU
46.79%
Vitamin K:29.98µg
28.55%
Vitamin B3:4.75mg
23.73%
Selenium:15.07µg
21.53%
Copper:0.4mg
19.75%
Vitamin B2:0.3mg
17.43%
Calcium:167.53mg
16.75%
Phosphorus:164.24mg
16.42%
Vitamin B5:1.61mg
16.05%
Fiber:3.98g
15.91%
Iron:2.83mg
15.74%
Potassium:434.52mg
12.41%
Magnesium:43.15mg
10.79%
Vitamin B6:0.21mg
10.64%
Folate:40.03µg
10.01%
Vitamin B1:0.13mg
8.6%
Zinc:1.18mg
7.89%
Vitamin C:4.61mg
5.58%
Vitamin E:0.77mg
5.12%
Vitamin B12:0.08µg
1.32%
Source:My Recipes