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
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
1/2 cup chopped green onions
1/4 cup unsalted dry-roasted peanuts, chopped
Cook rice according to package directions, omitting salt and fat.
Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
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.