Tofu With Red Peppers And Black Bean Paste
- 1 (12.3-ounce) package reduced-fat firm tofu, drained
- 2 teaspoons grapeseed or canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 4 dried hot red chiles
- 2 cups thinly sliced red bell pepper
- 2 tablespoons sherry
- 1/3 cup coarsely chopped green onions
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon black bean paste
- 1 teaspoon dark sesame oil
- Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes.
- Heat grapeseed oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chiles; stir-fry 30 seconds. Add bell pepper, and cook 3 minutes or until tender, stirring frequently. Stir in tofu and sherry; cook 3 minutes or until heated through, stirring frequently. Stir in onions; cook 30 seconds. Remove from heat; stir in soy sauce, bean paste, and sesame oil, stirring gently to combine.
firm tofu, grapeseed, garlic, fresh ginger, hot red chiles, red bell pepper, sherry, green onions, soy sauce, black bean paste, dark sesame oil
Taken from www.myrecipes.com/recipe/tofu-with-red-peppers-black-bean-paste (may not work)