Black Bean Tofu Stir-Fry
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This recipe makes 4 servings
Ingredients
- 1 tbsp vegetable oil
- Main Ingredients:
- 1 pkg (350 g) extra-firm tofu, patted dry and cut into 1-inch (2.5 cm) cubes (or 1 lb/500 g boneless skinless chicken breasts, thinly sliced
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp minced gingerroot, (or 1 tsp ground ginger)
- Vegetables:
- 3 cups green beans, cut (1-inch/2.5cm lengths)
- 2 small carrots, thinly sliced diagonally
- Sauce:
- 1 cup chicken stock
- 3 tbsp black bean sauce
- 1 tbsp cornstarch
- 1 tbsp 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.
Source : Canadian Living Magazine: April 2003
- Keywords : Main Course; Stir Fry; Tofu; Chicken; Green beans; Carrots; Garlic; Onions;
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