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Tofu with Red Peppers and Black Bean Paste

Randy Mayor
Yield 4 servings (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.