Ingredients
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
Preparation
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.
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.
In small bowl, mix black bean sauce, soy sauce and chili garlic sauce. Stir sauce into vegetable mixture to coat.
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.
