Tofu Stir-Fry With Black Bean Sauce
Delight in the harmony of flavors and textures with this tofu and vegetable stir-fry recipe. Crispy cubes of tofu are coated in a savory black bean sauce, complemented by a colorful medley of bok choy, zucchini, red pepper, and sugar snap peas. Every bite offers a perfect balance of freshness and umami goodness. Enjoy this vibrant and nutritious dish that comes together quickly in a sizzling wok.
— Constant Cookbook
Ingredients
- 1 lb. firm tofu, cut into 3/4-inch cubes
- 1 Tbs. cornstarch
- 1/4 cup vegetable broth
- 1 Tbs. black bean sauce
- 1 tsp. sugar
- 1/3 cup peanut oil
- 1/8 tsp. red pepper flakes
- 1 small head bok choy, trimmed and cut into 1-inch pieces
- 1 small green or yellow zucchini, cut into slices 3/4 inch thick
- 1 red bell pepper, seeded and chopped
- 1/4 lb. sugar snap peas, trimmed
Instructions
- <b>Prepare the tofu and sauce</b>
- Line a baking sheet with a double thickness of paper towels. Arrange the tofu in a single layer on the towels. Top with another layer of towels and pat the tofu dry.
- In a small bowl, stir together the cornstarch and broth until the cornstarch dissolves. Stir in the bean sauce and sugar. Set the sauce aside.
- <b>Stir-fry the vegetables</b>
- Heat a wok or large fry pan over high heat and pour in the oil. Carefully add the tofu and cook for 3 minutes. Turn the tofu over and continue to cook until golden, 3 to 4 minutes. Using a slotted spoon, transfer the tofu to paper towels to drain.
- Pour off all but 1 Tbs. of the oil and set the wok over high heat. Add the pepper flakes, bok choy, zucchini, bell pepper and snap peas and stir-fry until the vegetables are crisp-tender, about 3 minutes. Return the tofu to the wok. Stir in the sauce and cook, stirring, until the sauce thickens, about 1 minute. Transfer to warmed shallow bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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