Tofu with Red Peppers and Black Bean Paste

Tofu with Red Peppers and Black Bean Paste Recipe
Randy Mayor
Black bean paste is a salty sauce made from mashed fermented black beans, garlic, and other spices. It is typically used in Chinese, Korean, and Vietnamese cooking.

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 41 %
Fat 9 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 2.4 g
Protein 13.2 g
Carbohydrate 14.3 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 3.1 mg
Sodium 146 mg
Calcium 77 mg

Ingredients

1 (12.3-ounce) package reduced-fat firm tofu, drained
2 teaspoons grapeseed or canola oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
4 dried hot red chiles
2 cups thinly sliced red bell pepper
2 tablespoons sherry
1/3 cup coarsely chopped green onions
1 tablespoon low-sodium soy sauce
1 tablespoon black bean paste
1 teaspoon dark sesame oil

Preparation

Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes.

Heat grapeseed oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chiles; stir-fry 30 seconds. Add bell pepper, and cook 3 minutes or until tender, stirring frequently. Stir in tofu and sherry; cook 3 minutes or until heated through, stirring frequently. Stir in onions; cook 30 seconds. Remove from heat; stir in soy sauce, bean paste, and sesame oil, stirring gently to combine.

Mark Bittman,

Cooking Light

May 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note