Savory Szechuan Tofu Stir-Fry

Marinating tofu in black bean sauce gives the tofu a savory, full-bodied flavor with a hint of sweetness.

Ingredients

  • 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)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Yield:

  • 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)

Cook's Tips:

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.

To cut oranges into segments, cut a thin slice from the top and bottom of each orange. Stand upright, cut end down. Cutting from top to bottom, carefully trim away peel and white membrane. Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments.
 
For best results, choose a dry sherry that is suitable for drinking. Cooking sherry is not recommended for this recipe.

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