tofu press

cast iron skillet

flexible spatula
For the sauce
▢2 tablespoons black bean sauce *
▢1 tablespoon shaoxing wine
▢1 tablespoon soy sauce
▢1 teaspoon sesame oil
▢1 tablespoon brown sugar or any other sweeteners
For cornstarch slurry
▢1 teaspoon cornstarch
▢2 tablespoons water
Rest of the ingredients
▢1 block extra-firm tofu drained and pressed (about 14oz/450g)
▢3 cloves garlic
▢1 chili pepper chopped
▢1 teaspoon minced ginger
▢1 stalk green onion sliced into 2 inch pieces

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Slice tofu into ¼ inch thick squares. Mix together all ingredients needed for the stir-fry sauce, then make the cornstarch slurry. Set aside.
Heat up a tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium-high. Place tofu slices in one layer, and cook for 2-3 minutes on both sides, or until golden brown. Set aside.
Add another ½ tablespoon or so of oil to the pan, and stir in garlic, ginger, and chili. Fry for a minute until fragrant.
Now, add tofu back to the pan along with the stir-fry sauce and cornstarch slurry. Cook until the sauce has thicken.
Remove from heat, then stir in green onion. It is ready to be served.
*Black bean sauce – I recommend getting the ones from Lee Kum Kee. Both the spicy black bean sauce and garlic black bean sauce will work; just choose the one you like!

Helpful tips
Feel free to add some veggies to bump up the nutrient content of this stir-fry. Cabbage, carrot, bell peppers, and broccoli are some great choices. Add them to the pan right after sauteing the aromatics, and cook until softened before adding tofu and other ingredients.
You might need to double the ingredients for the sauce if a significant amount of veg is added.
Leftover black bean sauce tofu can be refrigerated for 4-5 days.
Calories: 139kcal
Carbohydrates: 12g
Protein: 12g
Fat: 4g
Saturated Fat: 1g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 1g
Sodium: 787mg
Potassium: 248mg
Fiber: 2g
Sugar: 8g
Vitamin A: 40IU
Vitamin C: 2mg
Calcium: 54mg