Monday, November 14, 2011

Tofu Black Bean Toss

This quick and easy dinner uses plenty of vegetables - substitute any you like! - and offers a chance to use tofu in an interesting way. This quantity makes a healthy dinner for two. Your good health is in my best interest, Dollinks! I want you around for a long, long time!

                       This recipe requires extra time for marination

Tofu Black Bean Toss: 

12 oz. (350 g) pkg. firm tofu, in ½-in. dice
¾ c. water
¾ c. black bean sauce
3 garlic cloves, finely chopped
1 small onion, finely chopped
2 green onions, finely diced
½ yellow pepper, in ½-inch slices, width-wise
6 stalks asparagus, sliced on the diagonal in 2-in. pieces
5 or 6 small brown mushrooms, halved
1 c. frozen peas
1 tbsp. canola oil
1 pkg. dried Chinese or Thai noodles
Combine water and black bean sauce. Stir tofu into black bean marinade. Cover and refrigerate, stirring occasionally.

Combine marinade and tofu

Prepare vegetables as directed. Bring lightly salted water to a boil for noodles; heat oil in large skillet over medium-high heat. Add noodles to boiling water. Stir-fry
garlic, onions, yellow pepper, asparagus, and mushrooms 3 min. Drain black bean marinade from tofu; set aside.

Add vegetables to onions in hot skillet

More veggies! More! More!

Stir-fry tofu and peas; pour over Thai or Chinese noodles
Stir-fry drained tofu 2 min. Add frozen peas, stir-frying 2 min. longer. Drain noodles and toss with ¼ c. reserved black bean marinade. Pour stir-fried tofu and vegetables over noodles, serving at once.

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