Tofu with Red Peppers and Black Bean Paste |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Black bean paste is a salty sauce made from mashed fermented black beans, garlic, and other spices. It is typically used in Chinese, Korean, and Vietnamese cooking. Ingredients:
1 (12.3-ounce) package reduced-fat firm tofu, drained |
2 teaspoons grapeseed or canola oil |
1 tablespoon minced garlic |
1 tablespoon minced peeled fresh ginger |
4 dried hot red chiles |
2 cups thinly sliced red bell pepper |
2 tablespoons sherry |
1/3 cup coarsely chopped green onions |
1 tablespoon low-sodium soy sauce |
1 tablespoon black bean paste |
1 teaspoon dark sesame oil |
Directions:
1. Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes.
2. Heat grapeseed oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chiles; stir-fry 30 seconds. Add bell pepper, and cook 3 minutes or until tender, stirring frequently. Stir in tofu and sherry; cook 3 minutes or until heated through, stirring frequently. Stir in onions; cook 30 seconds. Remove from heat; stir in soy sauce, bean paste, and sesame oil, stirring gently to combine.
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