Dinner · Chinese · 20 min
Tofu and Vegetable Stir-Fry with Black Bean Sauce
- Calories
- 909
- Protein
- 53g
- Carbs
- 96g
- Fat
- 41g
Ingredients
- 1 cup brown rice
- 217.7 g extra firm tofu
- 1.5 cup broccoli
- 1 each red bell pepper
- 1 each carrots
- 1 tbsp canola oil
- 2 clove garlic
- 1 tsp ginger root
- 3 tbsp soy sauce
- 2 tbsp black bean sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 3 tbsp water
- 2 each scallions
Method
- 011. In a small bowl, whisk together the low-sodium soy sauce, black bean sauce, rice vinegar, and sesame oil to make the sauce base.
- 022. In a separate small bowl, whisk the cornstarch into 3 tablespoons of cold water until smooth to form a slurry.
- 033. Ensure the extra-firm tofu is well-pressed to remove excess moisture, then cut into 1-inch cubes.
- 044. Heat the canola oil in a large wok or skillet over medium-high heat (about 375°F/190°C). Add the minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
- 055. Add the broccoli florets, sliced red bell pepper, and sliced carrots to the wok. Stir-fry for 3 to 4 minutes until crisp-tender.
- 066. Add the cubed tofu and pour the black bean sauce mixture over the ingredients. Stir gently and cook for 2 to 3 minutes until hot.
- 077. Give the cornstarch slurry a quick stir, then pour it into the wok. Cook while stirring for 1 to 2 minutes until the sauce thickens and coats the stir-fry.
- 088. Stir in the chopped scallions, remove from heat, and serve hot over cooked brown rice.
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