Tofu with Red Peppers & Black Bean Paste
Alex and I try to eat vegetarian once or twice a week - if makes us feel healthy. We've found several tofu recipes that we really like and this is one of them. Serve with rice.
Tofu with Red Peppers & Black Bean Pase
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.
Serves 4
Thank you Cooking Light Magazine
Tofu with Red Peppers & Black Bean Pase
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.
Serves 4
Thank you Cooking Light Magazine
Comments
Listed in chronological order. Newest comments at the end.
Page 1 of 1 pages
Posted by dress in us on Wed Apr 13, 2011 at 06:31 PM
This is a great idea!!! Grad school has meant a pretty slim budget, so I definitely want to do this based on the more expensive meals we make (once in a blue moon). I’m sold on pork and black beans, and this seems versatile enough to add cumin, ancho chile and some frozen corn into the mix for a Tex-Mex kind of meal.
online computer store
Posted by online computer store in Bangladesh on Tue Sep 20, 2011 at 12:45 AM
online computer store
Page 1 of 1 pages