Can a meat eater really like tofu? I would never have believed it but I really like it now.Jump to Recipe
Tofu is a blank canvas. It really absorbs flavors well. My Vegan Black Bean Tofu is a dish that is easy to create and has such good flavor. Now the meat eater has to accept that the bite into the tofu is not meaty. The tofu is firm – I buy extra firm tofu – but it is not got chew like meat does. Unlike meat, it really takes on the flavor of what you spice or marinade it with. So, the chef in me loves working with tofu.
TOFU is developed from condensed tofu pressed into blocks. The article I attached discusses the pros and cons of tofu. On the negative side, much of it is GMO modified but the research still needs to be done on this fact. On the positive side, there is tons of good nutrients in the tofu and it is very low calorie.
As my regular readers know, I use a lot of ingredients. It is not necessary but I used quite a bit of ingredients in my marinade for my tofu. Once marinated, the tofu is pan fried in a wok to get a nice crisp on it. The dish is finished with veggies of your choice. That is all it takes.
Building the black bean marinated tofu.
The Vegan Black Bean Tofu plated.
Vegan Black Bean Tofu
Tofu is such a good vessel to take on flavor. My Vegan Black Bean Tofu is tasty, crispy, healthy, easy to prepare and tasty.
- 1 Package Firm tofu
- 3 Tbsp Lite soy sauce
- 2 Tbsp Dark soy sauce
- 2 Tbsp Black bean paste
- 1 Tbsp Gochujang
- 1 Tsp Sweet chili sauce
- 1 Tbsp Mirin
- 2 Tsp Rice syrup
- 2 Tsp Sesame oil
- 2 Inches Fresh ginger grated
- 2 Tsp Crushed garlic
- 2 Whole Carrots peeled and cut in matchsticks
- 1 Small Yellow onion sliced in thirds
- 3 Whole Green onions rough chop
- 4 Stalks Bok choy rough chop
- 4 Ounces Snap peas
- 5 Whole Thai chilies small dice
- 1 Whole Lime
Begin by cutting the tofu in to long blocks. Next, marinate the tofu with both soy sauces, rice syrup, mirin, black bean paste and the gochujang for an hour. Set aside.
Heat half of the sesame oil in a wok on medium high heat. Once simmering, add the tofu and cook on both sides for approximately 2 minutes to crisp up. Remove from wok and set aside. Add the remaining oil, and cook the onions for 3 minutes. Next, add the bok choy and matchstick carrots and cook for 3 more minutes. Add in the remaining vegetables and cook for 2 minutes. Now, add in the remaining sauce ingredients and cook for 2 – 3 minutes. Add the tofu back in and cook for 2 minutes to warm and to mix everything well.
Plate over white rice and top with green onions. Enjoy!