dinner

Tofu and Vegetable Stir-Fry with Black Bean Sauce

Name: Tofu and Vegetable Stir-Fry with Black Bean Sauce
Ingredients: 14 oz (397 g) Extra-firm tofu, pressed and cubed; 1.5 cups (130 g) Broccoli florets; 1 medium (150 g) Red bell pepper, sliced; 1 medium (60 g) Carrots, thinly sliced; 2 stalks (30 g) Scallions, chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ginger, grated; 3 tbsp (45 ml) Low-sodium soy sauce or tamari; 2 tbsp (30 g) Black bean sauce; 1 tbsp (15 ml) Rice vinegar; 1 tsp (5 ml) Sesame oil; 1 tbsp (8 g) Cornstarch; 3 tbsp (45 ml) Water; 1 tbsp (15 ml) Neutral cooking oil (e.g. canola, grapeseed); 1 cup (195 g) Cooked brown rice, for serving

Nutrition

973

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(15)

Extra-firm tofu, pressed and cubed14 oz (397 g)

Broccoli florets1.5 cups (130 g)

Red bell pepper, sliced1 medium (150 g)

Carrots, thinly sliced1 medium (60 g)

Scallions, chopped2 stalks (30 g)

Garlic, minced2 cloves (6 g)

Ginger, grated1 tsp (2 g)

Low-sodium soy sauce or tamari3 tbsp (45 ml)

Black bean sauce2 tbsp (30 g)

Rice vinegar1 tbsp (15 ml)

Sesame oil1 tsp (5 ml)

Cornstarch1 tbsp (8 g)

Water3 tbsp (45 ml)

Neutral cooking oil (e.g. canola, grapeseed)1 tbsp (15 ml)

Cooked brown rice, for serving1 cup (195 g)

Instructions

Prepare the sauce: In a small bowl, whisk together the soy sauce (or tamari), black bean sauce, rice vinegar, and sesame oil. Set aside.

Prepare the cornstarch slurry: In another small bowl, whisk together the cornstarch and water until smooth. Set aside.

Press and cube the tofu: Ensure the tofu is well-pressed to remove excess water. Cut into 1-inch cubes.

Stir-fry aromatics: Heat 1/2 tbsp of the neutral cooking oil in a large wok or skillet over medium-high heat (about 375°F/190°C). Add the minced garlic and grated ginger and stir-fry until fragrant, about 30 seconds.

Stir-fry vegetables: Add the broccoli florets, sliced red bell pepper, and sliced carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Add tofu and sauce: Add the cubed tofu to the wok. Pour the prepared sauce over the tofu and vegetables. Stir gently to coat everything evenly. Cook for 2-3 minutes, allowing the tofu to heat through and absorb the flavors.

Thicken the sauce: Give the cornstarch slurry a quick whisk, then pour it into the wok while stirring. Continue to stir and cook for another 1-2 minutes, until the sauce thickens to your desired consistency.

Finish and serve: Stir in the chopped scallions. Serve immediately over cooked brown rice.