Stir-Fried Tofu with Scallions
- Total Time
Tofu is akin to a sponge, as it happily absorbs the flavors of other ingredients. Since tofu is so mild-flavored, tossing it with black bean sauce, which has a complex flavor profile works like a charm.
extra firm tofu14 oz, (1 package), drained
uncooked scallion(s)12 small, (2 bunches), white and light green parts only, trimmed
canola oil2 tsp
black pepper¼ tsp
dark sesame oil2 tsp
orange bell pepper2 medium, cut into 1-inch pieces
black bean sauce⅓ cup(s)
- Gently press tofu between several layers of paper towels to remove excess water. Cut into 1-inch cubes. Set aside.
- Cut 2 scallions lengthwise in half and then into long, thin shreds. Set aside. Cut remaining scallions crosswise into thirds. Set aside.
- Heat wok or large deep heavy nonstick skillet over medium-high heat until drop of water sizzles in pan. Add canola oil, swirling to coat pan. Add tofu, sprinkle with 1/8 teaspoon black pepper and cook, turning tofu occasionally, until golden, about 5 minutes. Transfer to plate.
- Increase heat to high. Add sesame oil to wok along with bell peppers, scallion pieces, and remaining 1/8 teaspoon black pepper. Stir-fry until bell peppers are lightly charred, about 4 minutes. Reduce heat to low and stir in water and black bean sauce. Cook, stirring, until heated through, about 2 minutes. Gently stir in tofu and shredded scallions.
- Per serving: about 1 cup