Tofu Stir-Fry with Black Bean Sauce

 

3

cups water

1 1/2

cups uncooked brown basmati rice

1

tablespoon olive oil

1

large onion, thinly sliced (1 cup)

4

cups chopped fresh broccoli

1

medium red bell pepper, cut into 1/2-inch slices, slices cut in half (about 1 cup)

1/3

cup black bean garlic sauce (from 7-oz jar)

2

tablespoons soy sauce

1

tablespoon chili garlic sauce (from 6.5-oz jar)

1

package (12.3 oz) firm reduced-fat tofu, cut into 3/4-inch cubes (2 cups)

1/3

cup chopped fresh cilantro

1/4

cup honey-roasted or regular sunflower nuts

• 1 In 2-quart saucepan, heat water to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until water is absorbed.
• 2 Meanwhile, in 12-inch heavy skillet, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring occasionally, until crisp-tender. Add broccoli and bell pepper; stir-fry about 2 minutes or until almost crisp-tender.
• 3 In small bowl, mix black bean sauce, soy sauce and chili garlic sauce. Stir sauce into vegetable mixture to coat.
• 4 Add tofu to vegetable mixture; stir-fry 2 to 3 minutes or until thoroughly heated. Stir in cilantro. Sprinkle with nuts before serving. Serve over rice.