Stir-fried tofu with scallions
3
Points®
Total time: 34 min • Prep: 12 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
If you toy with the idea of a meatless dinner, this 30-minute dish is a great place to start. Tofu is a wonderful vegetarian protein that superbly 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. Letting the canola oil do the heavy lifting of browning the tofu then searing the veggies in sesame oil allows that rich sesame flavor to coat the vegetables and layer in with the black bean sauce once the ingredients are combined. Serving this dish over some quickly steamed broccoli florets is a great way to add color, and complementary flavor in addition to staying super veggie forward.
Ingredients
Extra firm tofu
14 oz, (1 package), drained
Scallions
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
Water
⅓ cup(s)
Black bean sauce
⅓ cup(s)
Instructions
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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