Stir-Fried Tofu with Scallions

Total Time
34 min
12 min
12 min
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 tofu

14 oz, (1 package), drained

uncooked scallion(s)

12 small, (2 bunches), white and light green parts only, trimmed

canola oil

2 tsp

black pepper

¼ tsp

dark sesame oil

2 tsp

orange bell pepper

2 medium, cut into 1-inch pieces



black bean sauce



  1. Gently press tofu between several layers of paper towels to remove excess water. Cut into 1-inch cubes. Set aside.
  2. Cut 2 scallions lengthwise in half and then into long, thin shreds. Set aside. Cut remaining scallions crosswise into thirds. Set aside.
  3. 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.
  4. 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.
  5. Per serving: about 1 cup

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