Get the Recipe: find.myrecipes.com Spice up your supper with this Asian-flavored vegetarian dish. For meat-lovers, feel free to substitute chicken for tofu. Yield: 4 servings (serving size: 3/4 cup rice, about 3/4 cup tofu mixture, and 1 tablespoon peanuts) Preparation 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; 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. Nutritional Information Calories: 389 Fat: 14.3g (sat 2.1g,mono 5.5g,poly 6.2g) Protein: 17.2g Carbohydrate: 51.6g Fiber: 2.4g Cholesterol: 0.0mg Iron: 4mg Sodium: 619mg Calcium: 92mg David Bonom, Cooking Light, MARCH 2010 Get more Dinner Recipes: www.myrecipes.com Find even more Recipes: www.myrecipes.com

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