Tofu with Red Peppers and Black Bean Paste

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

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.