This tofu stir fry is super quick to make with firm tofu, frozen vegetables, and Chinese black bean sauce to create a delicious vegan dish. Serve stir-fried tofu over rice or noodles for a complete meal.
Ingredients
- 1 tablespoon peanut oil
- 8 ounces extra-firm tofu , drained and cubed
- 2 springs onions , sliced
- 1 bag frozen stir-fry vegetables , 16 ounce
- 0.5 cups black bean sauce
- 0.25 cups vegetable broth
Instructions
-
1
Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
-
2
Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
-
3
Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok; toss well to coat. Serve hot.
Nutrition Facts
Per serving
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