Are you ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand? Our Thai Tofu and Vegetable Stir Fry with Black Bean Sauce is not just a meal; it's a delightful experience packed with flavor, color, and nutrition! In just 25 minutes, you can whip up this delicious dish that’s perfect for weeknight dinners or impressing guests. With crispy tofu, fresh vegetables, and a mouthwatering black bean sauce, this recipe is sure to become a favorite in your kitchen. Read on to discover how to create this sensational stir fry that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 2 cups mixed vegetables (broccoli, bell pepper, carrots)
- 3 tablespoons black bean sauce
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
Instructions
- Begin by preparing your ingredients. Drain the block of firm tofu and press it gently between paper towels to remove excess moisture. Cut the tofu into cubes, approximately 1-inch in size.
- Wash and chop the mixed vegetables into bite-sized pieces. For this recipe, you can use a combination of broccoli florets, sliced bell peppers, and julienned carrots.
- In a small bowl, combine the black bean sauce and soy sauce. Stir well to mix the sauces together and set aside.
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, add the cubed tofu to the pan.
- Cook the tofu for about 5-7 minutes, turning occasionally, until it is golden brown on all sides. Remove the tofu from the pan and set it aside on a plate.
- In the same pan, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add the mixed vegetables to the pan and stir-fry for about 3-5 minutes, or until they are tender-crisp. You want them to retain some crunch.
- Return the cooked tofu to the pan with the vegetables. Pour the black bean and soy sauce mixture over the tofu and vegetables.
- Gently toss everything together to ensure the tofu and vegetables are well coated with the sauce. Cook for an additional 2-3 minutes to heat everything through.
- Once everything is heated and coated, remove the pan from the heat. Serve the stir-fry hot over steamed rice or noodles, if desired.
Tips
- Press the Tofu: To achieve that perfect crispiness, make sure to press the tofu well to remove excess moisture. This will help it brown beautifully in the pan.
- Customize Your Vegetables: Feel free to swap in your favorite vegetables! Snap peas, zucchini, or baby corn can add a unique twist to the dish.
- High Heat is Key: Stir-frying requires high heat for quick cooking. Make sure your pan is hot before adding the tofu and vegetables to achieve that perfect sear.
- Don’t Overcook the Vegetables: Keep your vegetables tender-crisp by stir-frying them just until they are bright and vibrant. This preserves their nutrients and crunch.
- Serve with a Side: For a complete meal, serve your stir fry over a bed of fluffy steamed rice or toss it with noodles for a satisfying twist.
- Make it Spicy: If you love heat, add some sliced chili peppers or a dash of chili sauce to the sauce mixture for an extra kick!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
