Been meaning to make this recipe for a while, finally got around to it. Used garlic black bean sauce instead of the black bean paste, pre-pan fried the tofu to have it crispy, cooked the red peppers longer - i don't like them crispy. Added a thinly sliced serrano to the mix as well. I found the flavors to be great, and the outcome very tasty!!
Tofu with Red Peppers and Black Bean Paste
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)
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Amount per serving
- Calories: 187
- Calories from fat: 41%
- Fat: 9g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 2.4g
- Protein: 13.2g
- Carbohydrate: 14.3g
- Fiber: 2.9g
- Cholesterol: 0.0mg
- Iron: 3.1mg
- Sodium: 146mg
- Calcium: 77mg
- 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.
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