TOFU WITH BLACK BEAN SAUCE - 豉汁豆腐
Tofu with Black Bean Sauce is one of my go-to dishes for vegetarian/vegan guests, or for the occasional meatless Monday. Trust me, you won't miss the meat.
Provided by Judy
Categories Tofu
Time 40m
Number Of Ingredients 12
Steps:
- Cut the tofu into ¼-inch thick squares. Pat each piece of tofu dry with a paper towel, and set aside.
- Place a clean wok or cast iron skillet over high heat until it just starts to smoke. This is an important step to prevent the tofu from sticking. Turn the heat down to medium, and add 2 tablespoons of oil to coat your pan. Pan-fry the tofu on both sides until lightly golden brown. Turn off the heat, and transfer the tofu to a plate.
- Over medium heat, and add 1 tablespoon of oil to your wok, along with the garlic, black beans, the white parts of the scallions, and the chopped chilies. Depending on how hot your chilies are, as well as your own tolerance for spice, you may want to use more or fewer chilies--or none at all. I used 7 dried chilies, de-seeded.
- Stir and cook everything for a minute, taking care not to burn the garlic. Add in the tofu, the Shaoxing wine, light soy sauce, sesame oil, white pepper, sugar, and the green parts of the scallions.
- Stir-fry gently so as to not break up the tofu. When the mixture is bubbling, stir your cornstarch mixture to ensure that the cornstarch is completely dissolved.
- Then add it to the wok, stirring gently and quickly until the sauce has thickened and evenly coats the tofu. Serve immediately!
Nutrition Facts : Calories 237 kcal, Carbohydrate 9 g, Protein 13 g, Fat 17 g, SaturatedFat 2 g, Sodium 436 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BLACK BEAN TOFU AND NOODLES
A yummy vegetarian dish that incorporates black bean sauce to perfection! I always use Vegetarian Oyster Sauce.
Provided by Wendys Kitchen
Categories Soy/Tofu
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat peanut and sesame oil in wok.
- Add tofu and stir fry until crisp. Remove and set aside.
- Add onion and stir-fry 3 minutes.
- Add garlic and remaining vegetables and stir fry three minutes.
- Add noodles, sauces and sugar and 3 tbs water, stir-fry until noodles are soft and everything is heated through.
Nutrition Facts : Calories 599.7, Fat 14.5, SaturatedFat 3.1, Cholesterol 94.5, Sodium 287.7, Carbohydrate 93.9, Fiber 6.6, Sugar 7.4, Protein 26.4
STIR FRIED VEGETABLES AND TOFU IN BLACK BEAN SAUCE
Make and share this Stir Fried Vegetables and Tofu in Black Bean Sauce recipe from Food.com.
Provided by currybunny
Categories Soy/Tofu
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place noodles in large heatproof bowl; cover with boiling water. Use fork to seperate noodles; drain.
- Drain tofu, cut into 12 pieces. Heat half the oil in wok and stir fry tofu in batches until lightly browned. Drain on absorbent paper, cover to keep warm.
- Heat half the remaining oil in same wok; stir fry eggplant til soft. Add carrot, capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok.
- Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender. Add noodles, sacues and eggplant mixture, stir fry til heated through. Add tofu; toss gently to combine.
Nutrition Facts : Calories 151.8, Fat 7.8, SaturatedFat 1.4, Sodium 47.3, Carbohydrate 15.3, Fiber 7.1, Sugar 4.7, Protein 9.3
SESAME & SPRING ONION STIR-FRIED UDON WITH CRISPY TOFU
Do something different for dinner, with our vegan noodle, tofu, green bean and spring onion stir-fry. It's quick and healthy, plus it's budget-friendly too
Provided by Anna Glover
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- Drain and pat the tofu dry with kitchen paper. Cut into cubes, wrap in more kitchen paper, and place a heavy board over the top. Leave to drain for 15 mins.
- Mix the cornflour, chilli flakes and ground peppercorns together in a bowl with a pinch of salt, then add the drained tofu. Toss well to coat.
- Heat half the vegetable oil in a large non-stick frying pan over a high heat, and fry the tofu pieces for 5-6 mins until golden all over. Scoop out of the pan, and leave to drain on kitchen paper.
- Add the remaining oil to the pan and stir-fry the spring onions and beans for 3-4 mins until tender and lightly golden. Pour a kettle of boiling water over the noodles in a sieve to loosen. Drain well, then tip into the pan. Fry for a few minutes until piping hot. Add the sesame oil and sesame seeds, and sizzle for a few seconds. Splash in the soy sauce, rice vinegar, then add the tofu. Toss well, then serve in bowls with a pinch of sesame seeds on top and more soy sauce on the side.
Nutrition Facts : Calories 356 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.7 milligram of sodium
STIR-FRIED NOODLES WITH TOFU
Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
- Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
- Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
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