Stir Fried Vegetables And Tofu In Black Bean Sauce Recipes

TOFU IN BLACK BEAN SAUCE

Steps:

• Heat the oil in a wok until it starts sizzling.
• Fry the tofu cubes until they are browned on all sides and crispy.
• Add the mushrooms and spring onions and fry for 3 minutes.
• Pour in the sauce and fry for another 2 minutes.
• Serve immediately with steamed white rice.

TOFU WITH BLACK BEAN SAUCE - 豉汁豆腐

Steps:

• Cut the tofu into ¼-inch thick squares. Pat each piece of tofu dry with a paper towel, and set aside.
• Place a clean wok or cast iron skillet over high heat until it just starts to smoke. This is an important step to prevent the tofu from sticking. Turn the heat down to medium, and add 2 tablespoons of oil to coat your pan. Pan-fry the tofu on both sides until lightly golden brown. Turn off the heat, and transfer the tofu to a plate.
• Over medium heat, and add 1 tablespoon of oil to your wok, along with the garlic, black beans, the white parts of the scallions, and the chopped chilies. Depending on how hot your chilies are, as well as your own tolerance for spice, you may want to use more or fewer chilies--or none at all. I used 7 dried chilies, de-seeded.
• Stir and cook everything for a minute, taking care not to burn the garlic. Add in the tofu, the Shaoxing wine, light soy sauce, sesame oil, white pepper, sugar, and the green parts of the scallions.
• Stir-fry gently so as to not break up the tofu. When the mixture is bubbling, stir your cornstarch mixture to ensure that the cornstarch is completely dissolved.
• Then add it to the wok, stirring gently and quickly until the sauce has thickened and evenly coats the tofu. Serve immediately!

VEGETABLE AND TOFU STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
• Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
• In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

STIR FRIED VEGETABLES AND TOFU IN BLACK BEAN SAUCE

Steps:

• Place noodles in large heatproof bowl; cover with boiling water. Use fork to seperate noodles; drain.
• Drain tofu, cut into 12 pieces. Heat half the oil in wok and stir fry tofu in batches until lightly browned. Drain on absorbent paper, cover to keep warm.
• Heat half the remaining oil in same wok; stir fry eggplant til soft. Add carrot, capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok.
• Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender. Add noodles, sacues and eggplant mixture, stir fry til heated through. Add tofu; toss gently to combine.

TOFU STIR-FRY WITH BLACK BEAN SAUCE

Steps:

• In 2-quart saucepan, heat water to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until water is absorbed.
• Meanwhile, in 12-inch heavy skillet, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring occasionally, until crisp-tender. Add broccoli and bell pepper; stir-fry about 2 minutes or until almost crisp-tender.
• In small bowl, mix black bean sauce, soy sauce and chili garlic sauce. Stir sauce into vegetable mixture to coat.
• Add tofu to vegetable mixture; stir-fry 2 to 3 minutes or until thoroughly heated. Stir in cilantro. Sprinkle with nuts before serving. Serve over rice.

STIR-FRY VEGETABLES IN BLACK BEAN SAUCE

Steps:

• Heat oil in wok and add the vegtables.
• Stir and cook 3 minutes.
• Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.

STIR-FRIED TOFU AND SHIITAKE MUSHROOMS IN SPICY BLACK BEAN SAUCE

Steps:

• Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
• Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
• Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
• Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
• *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.

CRISPY TOFU WITH BLACK PEPPER SAUCE

Steps:

• Mix first four ingredients. Mince white parts of green onions; thinly slice green parts., Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch. In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels., In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add pepper; cook 30 seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce mixture; cook and stir until slightly thickened. Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.