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)
Recipe from Cooking Light

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Nutritional Information

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

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.
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