Quick Tofu Stir-Fry


  • 1 tablespoon peanut oil
  • 8 ounces
  • 2 eaches spring onions, sliced
  • 1 (16 ounce) bag frozen stir-fry vegetables
  • ½ cup black bean sauce
  • ¼ cup vegetable broth
  • Directions

  • Step 1

    Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.


  • Step 2

    Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.

  • Step 3

    Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok. Toss to coat. Serve hot.

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