Black Bean and Garlic Tofu is a quick and simple stirfry perfect for an easy meatless weeknight meal.
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1
package of drained firm tofu cut into 1" cubes
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1
red pepper cut into 1" pieces
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6
scallions sliced into 1.5" pieces
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2
tbsp
cornstarch
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2
tbsp
sesame oil
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1/4
cup
black bean and garlic sauce or 2 tbsp black bean paste
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2
tbsp
sesame seeds
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1
bunch basil leaves
chiffonade
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On a plate, place tofu between two paper towels. Place a heavy pan on top. Press for 5 minutes. Cube tofu.
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Place tofu on a plate and dust with cornstarch.
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In a hot pan with 1/2 tbsp of sesame oil, cook pepper and onions for 3-4 minutes, until cooked but still firm.
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Remove from pan and set aside.
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In the same pan, heat remaining sesame oil then add tofu. Cook for 2-3 minutes on each side until brown.
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Add vegetables back into the pan and mix together with Black Bean and Garlic Sauce. Mix until combined.
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Cook for 1-2 minutes longer.
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Garnish with sesame seeds and fresh basil.
If using black bean paste, in a small bowl whisk black bean paste with 2 tbsp water. Add more water until the consistency of honey. Then whisk in 2 cloves of crushed garlic.