Black Bean Tofu Stir-Fry
This recipe makes 4 servings
Ingredients
- 1 tbsp 1tbspvegetable oil
- Main Ingredients:
- 1 pkg 1pkg(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 1tbspvegetable oil
- 1 1oniononions, chopped
- 3 3garlic clovegarlic cloves, minced
- 1 tbsp 1tbspminced gingerroot, (or 1 tsp ground ginger)
- Vegetables:
- 3 cups 3cupsgreen beangreen beans, cut (1-inch/2.5cm lengths)
- 2 small 2smallcarrotcarrots, thinly sliced diagonally
- Sauce:
- 1 cup 1cupchicken stock
- 3 tbsp 3tbspblack bean sauce
- 1 tbsp 1tbspcornstarch
- 1 tbsp 1tbsprice vinegar
- 1 1green oniongreen onions, 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.
Source : Canadian Living Magazine: April 2003
