Black Bean Tofu
2 min readThis colorful and flavorful tofu dish is one of my favorites. To ensure that the tofu browns nicely, weight it as directed for 1 hour, if possible. Serve over brown rice for a complete meal.
MAKES 4 SERVINGS
1 pound extra-firm tofu, drained
2 tablespoons peanut oil
4 to 6 large cloves garlic, peeled, thinly sliced lengthwise 1 tablespoon chopped fresh ginger
1⁄8 teaspoon crushed red pepper flakes, or to taste
1⁄2 medium red bell pepper (about 3 ounces), cut into thin 11⁄2-inch lengths
4 scallions, green parts only, cut into
1 1⁄2-inch lengths
1⁄4 cup black bean sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine
1 teaspoon sugar (optional)
1 teaspoon toasted (dark) sesame oil
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain excess water. Cut into 1⁄2-inch cubes.
In a wok or large nonstick skillet, heat 1 tablespoon peanut oil over medium-high heat. Add the tofu and cook, turning often, until browned and crispy, 5 to 7 minutes. Transfer tofu to a holding plate and reduce the heat to medium. Add remaining 1 tablespoon peanut oil, garlic, ginger, and red pepper flakes; cook, stirring constantly, 2 minutes. Add the red bell pepper and cook, stirring constantly, until just softened, about 2 minutes. Reduce heat to medium-low and add the reserved tofu, scallion greens, black bean sauce, soy sauce, wine, sugar (if using), and sesame oil. Cook, stirring and turning constantly, until tofu is heated through, about 2 minutes. Serve at once.
{PER SERVING} Calories 199 • Protein 11g • Total Fat 14g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 3g • Sodium 350mg
