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.
16ozfirm tofu. Extra – drained, chopped into bite size pieces
2cupsMixed vegetables (carrots, peppers, mushroom, snow peas, onions, celery etc – I used frozen snow pea stir fry blend)
2tbspsBlack bean sauce
2clovesGarlic– finely chopped
3tbspsSoy sauce(low sodium)
2tspsCorn flour(mixed in ¼ cup water to make a slurry)
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.
Heat 1 tbsp oil in a wok or large pan, add ginger, garlic and chili flakes. Stir fry for 30 seconds.
Add the vegetables and black bean sauce; stir fry till the veggies are crisp tender, about 7-10 minutes.
Add soy sauce, corn flour slurry and 1 cup water, cook for about 2 minutes until the gravy is thick. Serve with brown rice.
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.