Tofu & Vegetables in Black bean sauce

This is a vegetarian version of lovely Barbara of Tigers & Strawberries Peng’s Home style Bean-curd recipe. I had some baked tofu left over from this dish, that I made earlier, in the fridge. You can use extra firm tofu or baked tofu for this recipe.

This is a vegetarian version of lovely Barbara of Tigers & Strawberries Peng’s Home style Bean-curd recipe. I had some baked tofu left over from this dish, that I made earlier, in the fridge. You can use extra firm tofu or baked tofu for this recipe. Note: I added black bean sauce to the oil right a...

Tofu & Vegetables in Black bean sauce

Summary

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  • Coursemain course
  • CuisineFusion
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Extra firm tofu – drained, chopped into bite size pieces
16 oz.
Mixed vegetables (carrots, peppers, mushroom, snow peas, onions, celery etc – I used frozen snow pea stir fry blend)
2 cups
Black bean sauce
2 tbsps
Red chili flakes
1 tsp
Ginger
1 tsp
Garlic – finely chopped
2 cloves
Soy sauce (low sodium)
3 tbsps
Sesame oil
1 tsp
Corn flour (mixed in ¼ cup water to make a slurry)
2 tsps

Steps

  1. Fry tofu in little bit of oil, so that the pieces are lightly browned evenly on all sides. Remove and keep aside. Skip this step if using baked tofu.
  2. Heat 1 tbsp oil in a wok or large pan, add ginger, garlic and chili flakes. Stir fry for 30 seconds.
  3. Add the vegetables and black bean sauce; stir fry till the veggies are crisp tender, about 7-10 minutes.
  4. Add soy sauce, corn flour slurry and 1 cup water, cook for about 2 minutes until the gravy is thick. Serve with brown rice.
Tofu & Vegetables in Black bean sauce

Note: I added black bean sauce to the oil right after ginger and garlic and found out the hard way that its not a very good idea. The sauce hissed and sputtered in the hot oil and all over the stove and counters. So, don't try this at home.

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