Crispy Tofu & Black Bean Sauce

Sometimes tofu can be boring and tasteless, but not in this recipe! Here, the crispy vegetarian
bean curd is so loaded with flavour.

 

Servings: 4

Total Time: 30 minutes

 

Ingredients: 

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons chili garlic sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon rice vinegar
  • 4 green onions
  • 8 ounces extra-firm tofu, drained
  • 3 tablespoons cornstarch
  • 6 tablespoons canola oil, divided
  • 8 ounces fresh sugar snap peas (about 2 cups), trimmed and thinly sliced
  • 1 teaspoon freshly ground pepper
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh gingerroot

 

Method:

    • Mix first 4 ingredients. Mince white parts of green onions; thinly slice green parts.
    • Cut tofu into 1/2-in. cubes; pat dry with paper towels. Toss tofu with cornstarch.
    • In a large skillet, heat 4 tablespoons oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7
      minutes, stirring occasionally. Remove from pan; drain on paper towels.
    • In same pan, heat 1 tablespoon oil over medium-high heat. Add peas; stir-fry until crisp-tender,
      2-3 minutes. Remove from pan.
    • In same pan, heat remaining 1 tablespoon oil over medium-high heat. Add pepper; cook 30
      seconds. Add garlic, ginger and minced green onions; stir-fry 30-45 seconds. Stir in soy sauce
      mixture; cook and stir until slightly thickened.
    • Remove from heat; stir in tofu and peas. Sprinkle with sliced green onions.