Stir-fried Tofu with Bell Peppers and Black Bean Sauce豉汁彩椒炒豆腐
A classic Cantonese vegetarian stir-fry featuring pan-fried firm tofu, vibrant bell peppers, and a savory black bean sauce. Quick to prepare and full of flavor, perfect with steamed rice.
01Ingredients
- 500g firm tofu, pressed and cut into 2cm cubes
- 1 red bell pepper, deseeded and cut into 2cm pieces
- 1 green bell pepper, deseeded and cut into 2cm pieces
- 3 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 2 tablespoons fermented black beans, rinsed and roughly chopped
- 2 tablespoons cooking oil
- 1 tablespoon soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 stalk scallion, sliced for garnish
Nutrition (per serving)245kcal
- Protein15.2g
- Carbs14.8g
- Fat14.5g
Fiber 2.1 gSodium 542 mg
02Steps
- Prepare the tofu: Press firm tofu to remove excess water, then cut into 2cm cubes.
- In a small bowl, whisk together soy sauce, vegetarian oyster sauce, sugar, cornstarch, and water to create the sauce mixture. Set aside.
- Heat cooking oil in a wok or large frying pan over medium-high heat. Add the tofu cubes and pan-fry until golden brown and crispy on all sides. Remove tofu from the wok and set aside.
- In the same wok, if needed, add a little more cooking oil. Add minced garlic, minced ginger, and chopped fermented black beans. Stir-fry until fragrant, about 30 seconds.
- Add the red bell pepper and green bell pepper to the wok. Stir-fry for 2-3 minutes until they are slightly tender-crisp.
- Return the pan-fried tofu to the wok. Pour in the prepared sauce mixture. Stir-fry quickly to coat all ingredients evenly, allowing the sauce to thicken.
- Garnish with sliced scallions and serve immediately with steamed white rice.
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