Tofu and Vegetable in Black Bean Sauce Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1 cup chicken or vegetable stock | ||
| Tamari sauce | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 2 tbsp black bean sauce with garlic | ||
| Honey | 1 1/2 Tablespoon | |
| 1 tbsp grated fresh ginger root | ||
| Cider vinegar | 1 Tablespoon | |
| Firm tofu | 1 Pound | |
| Broccoli florets | 2 Cup (16 tbs) | |
| 2 cups thinly sliced mushrooms | ||
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Onions | 1 Cup (16 tbs), thinly sliced | |
| Bok choy | 1 Cup (16 tbs), shredded | |
| Water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Sesame oil | 1 Tablespoon | |
| Hot pepper sauce | 4 Drop | |
Directions
1. In a large skillet or wok over medium heat, combine stock, tamari sauce, garlic, black bean sauce, honey, ginger and vinegar. Bring to a boil.
2. Add tofu and all vegetables; reduce heat and simmer about 5 minutes or until vegetables are tender crisp.
3. In a small bowl, combine water and cornstarch and stir in 2 tbsp (25 ml) hot liquid from wok; mix until smooth. Stir into vegetables; cook, stirring, about 2 minutes, until thickened and glazed.
4. Add sesame oil and hot pepper sauce. Serve at once.
2. Add tofu and all vegetables; reduce heat and simmer about 5 minutes or until vegetables are tender crisp.
3. In a small bowl, combine water and cornstarch and stir in 2 tbsp (25 ml) hot liquid from wok; mix until smooth. Stir into vegetables; cook, stirring, about 2 minutes, until thickened and glazed.
4. Add sesame oil and hot pepper sauce. Serve at once.
Chef
