The holidays are almost over and man, am I ever glad! Don’t get me wrong – I love Christmas time and the time we get to spend with our family and friends. But – and I don’t know about you – I absolutely, positively pig-out during the holidays. In our family, we usually host a Christmas eve games night at our house with a menu made entirely of hors d’oeuvres and dessert which, as you can imagine, is on the carby and heavy side of things. The following day for Christmas, we have a traditional Christmas dinner with all the traditional heavy carby sides such as mashed potatoes, stuffing, sweet potatoes and fresh rolls. Needless to say once you add in a few office parties and get-togethers with friends, we were in much need of a lighter meal. This meal was exactly what we needed – light, flavourful and quick!
This is a quick weeknight dinner that can be put together with whatever vegetables you’ve got on hand – bell peppers, broccoli, cabbage, onions – the options are endless. Broiling the tofu really gave it an amazingly chewy texture and is a technique I will be using from here on out in other dishes as well. While we ate our meal, I thought the dish could have used a dash of sugar to offset the spiciness of the dish but Jon thought it was perfect just the way it was. I’ve included the amount of brown sugar I’ll be adding in next time below and definitely recommend it if you enjoy your Asian meals a bit on the sweet side.
Recipe type: Main DishServes: 4Broiled tofu is combined with a spicy-sweet sauce to create a lighter version of this take-out favourite.Ingredients
- 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
- 2 teaspoons black bean garlic sauce
- 2 teaspoons sugar
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1 (8-ounce) package pre-sliced mushrooms
- 1/2 cup matchstick-cut carrots
- 1 tablespoon fresh ginger, grated
- 1/2 cup chopped green onions
- 1/4 cup unsalted dry-roasted peanuts, chopped
- 2 cups cooked Jasmine rice
- Preheat broiler.
- Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden, flipping the tofu half-way.
- While tofu cooks, combine broth and next 5 ingredients (through sugar), stirring with a whisk; set aside.
- Heat oil in a wok 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; sprinkle with peanuts.