Enjoy this fabulous vegetarian stir-fry any night of the week. It's quick, easy and good for you, too! For a video demo of this dish, click here.
- Portion size 4 servings
- 1 pkg (350 g) extra-firm tofu
- 1 tablespoon vegetable oil approx.
- 2 green onions chopped and separated into white and green parts
- 1 clove garlic minced
- 1 gingerroot sliced
- 3 cups chopped asparagus
- 1 sweet red pepper thinly sliced
- 1 pinch hot pepper flakes (optional)
- 2 teaspoons sesame oil
- rice noodles
- 1 cup vegetable stock
- 1 cup chicken stock
- 4 teaspoons black bean garlic sauce
- 1 tablespoon cornstarch
MethodSauce: In bowl, stir together stock, black bean sauce and cornstarch; set aside.
Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes. In large skillet or wok, heat vegetable oil over medium-high heat; stir-fry white parts of green onions, garlic and ginger for 20 seconds. Add asparagus, red pepper and tofu, adding more oil if necessary, stir-fry for 3 to 5 minutes or until vegetables are tender.
Stir in sauce and hot pepper flakes (if using); bring to boil and boil, stirring, until thickened and tofu and vegetables are coated with sauce, about 1 minute. Sprinkle sesame oil over top. Serve over hot rice noodles. Sprinkle with green parts of green onions.
More tofu recipes:
Nutritional facts Per serving, about:
- Folate 17.0
- Vitamin C 97.0