Savory Szechuan Tofu Stir-Fry
Marinating tofu in black bean sauce gives the tofu a savory, full-bodied flavor with a hint of sweetness.
- 1 cup (250 mL) uncooked jasmine rice
- 1 pkg (14 oz or 397 g) extra-firm tofu, drained and patted dry
- 1/2 cup (125 mL) plus 2 tbsp (30 mL) water, divided
- 3 tbsp (45 mL) prepared black bean sauce, divided (see Cook’s Tip)
- 2 medium red bell peppers
- 6 green onions with tops, divided
- 3 medium carrots, peeled
- 2 small oranges, divided
- 1/2 cup (125 mL) dry sherry
- 1/2 cup (125 mL) cornstarch, divided
- 2 tbsp (30 mL) packed brown sugar
- 1/4 tsp (1 mL) salt
- 3 tbsp (45 mL) canola oil, divided
- 4 garlic cloves, pressed
- 2 tsp (10 mL) grated fresh gingerroot
- 1/4 tsp (1 mL) crushed red pepper flakes (optional)
Combine rice and 1 3/4 cups (425 mL) water in Rice Cooker Plus. Microwave, covered, on HIGH 10-12 minutes or until cooked. Let stand, covered, 10 minutes.
Meanwhile, cut tofu into 1-in. (2.5-cm) cubes. For marinade, combine 2 tbsp (30 mL) of the water and 1 tbsp (15 mL) of the bean sauce in (1-cup/250-mL) Prep Bowl; mix well. Pour marinade into large resealable plastic bag and add tofu; seal bag and turn carefully to coat. Set aside.
Cut bell peppers into 2-in. (5-cm) strips. Slice green onion bottoms into 2-in. (5-cm) pieces. Thinly slice onion tops and carrots on a bias. Set onion tops aside for garnish. Zest one of the oranges using Microplane® Zester to measure 2 tsp (10 mL); set zest aside. Cut oranges into segments (see Cook’s Tip); set aside.
Remove tofu from marinade to Cutting Board; set aside. For sauce, pour marinade from bag into (2-cup/500-mL) Easy Read Measuring Cup. Add remaining 1/2 cup (125 mL) water, remaining 2 tbsp (30 mL) bean sauce, orange zest, sherry, 1 tsp (5 mL) of the cornstarch, brown sugar and salt; mix well.
Heat 2 tbsp (30 mL) of the oil in (12-in./30-cm) Skillet over medium heat 1-3 minutes or until shimmering. Place remaining cornstarch into Coating Tray. Dredge tofu in cornstarch, shaking off excess. Add tofu to Skillet. Cook 8-10 minutes or until browned on all sides, turning frequently using Sauté Tongs. Transfer tofu to paper towel-lined plate.
Add remaining 1 tbsp (15 mL) oil, pressed garlic, ginger, bell peppers, green onion bottoms, carrots and pepper flakes, if using, to Skillet. Cook 1-2 minutes or until vegetables begin to soften. Stir in sauce; simmer 2 minutes or until sauce is thickened. Serve tofu with vegetable mixture, orange segments and rice. Garnish with reserved green onion tops.
- 4 servings of 1 1/2 cups/375 mL stir-fry
- 4 servings of 1/2 cup/125 mL rice
Nutrients per serving:
Calories 520, Total Fat 16 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 780 mg, Carbohydrate 75 g, Fiber 7 g, Protein 14 g
U.S. Diabetic exchanges per serving:
4 starch, 1/2 fruit, 1 1/2 vegetable, 3 fat (4 1/2 carb)
Black bean sauce is a concentrated sauce used in Chinese cooking made with fermented black beans and garlic. It can be found in the Asian section of most grocery stores.