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.


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


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


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
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