Black Bean Tofu Stir-Fry
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Servings:
Ingredients:
-
1 tbsp (15 mL) vegetable oil
Main Ingredients:
1 pkg (350 g) extra-firm tofu, patted dry and cut in 1-inch (2.5 cm) cubes (or 1 lb/500 g boneless skinless chicken breasts, thinly sliced)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot (or 1 tsp/5 mL ground ginger)
Vegetables:
3 cups (750 mL) green beans, cut (1-inch/2.5 cm lengths)
2 small carrots, thinly sliced diagonally
Sauce:
1 cup (250 mL) chicken stock
3 tbsp (50 mL) black bean sauce
1 tbsp (15 mL) each cornstarch and rice vinegar
1 green onion, thinly sliced
Preparation:
Sauce: In bowl, whisk together chicken stock, black bean sauce, cornstarch and rice vinegar; set aside.
Main Ingredients: In large wok or skillet, heat vegetable oil over high heat; stir-fry tofu in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.
Add vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.
Vegetables: Add green beans, carrots and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return Main Ingredient to pan. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.
Main Ingredients: In large wok or skillet, heat vegetable oil over high heat; stir-fry tofu in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.
Add vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.
Vegetables: Add green beans, carrots and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return Main Ingredient to pan. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.
Tags:
Source
Canadian Living Magazine: April 2003
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