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Tofu Black Bean Stir Fry Recipe Video
|Firm tofu||12 Ounce, 1/2 inch cubes (1 Package, 350 Grams)|
|Black bean sauce||15 Milliliter (1 Tablespoon)|
|Canola oil||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh ginger||1 Teaspoon|
|Chopped vegetables||4 Cup (64 tbs) (Assorted, Such As Broccoli, Carrots, Baby Bok Choy, Onion)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Cold water||30 Milliliter (2 Tablespoon)|
|Vegetable broth||1⁄2 Cup (8 tbs) (1/2 Cup)|
|Soy sauce||30 Milliliter (2 Tablespoon)|
Calories 179 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 972.1 mg40.5%
Total Carbohydrates 10 g3.5%
Dietary Fiber 2.9 g11.5%
Sugars 0.4 g
Protein 10 g20.8%
Vitamin A 107.6% Vitamin C 39.5%
Calcium 34.2% Iron 19.6%
*Based on a 2000 Calorie diet
2.In a large, non-stick wok or frying pan over medium high heat, heat canola oil. Stir fry tofu until lightly browned and heated through.
3.Add garlic, ginger, and prepared vegetables and continue to stir fry tofu and vegetables until vegetables are tender crisp.
4.Combine cornstarch and water in a small bowl. Set aside.
5.Add vegetable broth, soy sauce and plum sauce and stir to combine ingredients.
6.Pour over vegetables and tofu in wok. Continue to cook. Add cornstarch water slurry. Stir until sauce thickens, about 1 – 2 minutes.
7.Serve immediately over rice.
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