Stir-Fried Tofu with Spicy Black Bean Garlic Sauce
I always enjoy a good stir-fry. It's quick, easy and makes for a staple weeknight meal. I was inspired by a stir-fried tofu recipe in Every Grain of Rice by Fuchsia Dunlop to create this umami-filled dish. I love fermented black beans and garlic together and always have a jar of black bean garlic sauce on hand. I highly recommend it can turn a boring vegetable into a tasty side dish. This stir-fry is delicious and will leave you with a tingly sensation from the Sichuan pepper.
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Ingredients:
- 3 tablespoons olive oil
- 350 g extra firm tofu, patted dry and sliced into 5cm strips
- ½ sweet onion, sliced
- ½ orange bell pepper, sliced
- ½ green bell pepper, sliced
- ½ large celery stick, sliced
- 2 spring onions, sliced, whites and greens separated
- 3 tablespoons black bean garlic sauce
- 8 dried Szechuan chilies, halved and seeds removed
- ½ teaspoon whole Sichuan pepper
- 6 garlic cloves, thinly sliced
- 2" piece of ginger, thinly sliced
- ½ teaspoon granulated sugar
- pinch ground white pepper
- ¼ cup light soy sauce
- 1 teaspoon sesame oil
Instructions:
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