Ingredients

• 1 tablespoon peanut oil
• 8 ounces extra-firm tofu , drained and cubed
• 2 springs onions , sliced
• 1 , 16 ounce
• 0.5 cups black bean sauce
• 0.25 cups vegetable broth

Instructions

1. 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. 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. 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 per serving