Recipes Main Courses Vegetables Tofu Stir-Fry with Black Bean Sauce

Tofu Stir-Fry with Black Bean Sauce

Tofu Stir-Fry with Black Bean Sauce is rated 2.0 out of 5 by 1.
  • y_2017, m_7, d_19, h_12
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.tofu-stir-fry-with-black-bean-sauce, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 74ms
  • REVIEWS, PRODUCT
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

Also called bean curd, tofu is sold in blocks with textures ranging from silken to extra-firm. Firm tofu holds its shape when stir-fried, as in this recipe. Soft, silken tofu is best gently cooked in recipes such as soups. Before using tofu, drain it, rinse briefly and drain again.

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

Directions:

Prepare the tofu and sauce
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.

Stir-fry the vegetables
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, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).

Rated 2 out of 5 by from Quick Weekday Meal, but Bland Had this not been so easy and fast to make as well as healthy then I would have given it 1 star. This had very little taste and was difficult to improve. We added more black bean sauce to our individual portions, which minimally helped.
Date published: 2014-10-23
  • y_2017, m_7, d_19, h_12
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.tofu-stir-fry-with-black-bean-sauce, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 78ms
  • REVIEWS, PRODUCT