Stir-Fried Tofu with Scallions
This dish showcases tofu with a backdrop of plenty of garlic and ginger; you can adjust the chili heat to suit your taste, and always feel free to add more garlic. Look for the black bean garlic sauce condiment at an Asian grocery or a well-stocked supermarket. Serve this over steamed brown rice.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 3 Tbsp. vegetable oil
- 4 cloves garlic, minced
- 1” piece fresh ginger, thinly sliced
- 3 Tbsp. black bean garlic sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. Vietnamese garlic-chili paste, or more to taste
- 1 cup vegetable stock
- 1 Tbsp. cornstarch
- 1 Tbsp. sugar
- 1½ lbs. firm tofu, drained, pressed dry, and diced
- 2 bunches scallions, trimmed and sliced
- ½ tsp. red pepper flakes, for garnish
- Heat a large wok or skillet over medium heat and add the vegetable oil. When it is hot, add the garlic and the ginger and stir-fry for 30 seconds. Stir in the black bean garlic sauce, the soy sauce, and the chili paste.
- Mix the vegetable stock together with the cornstarch and sugar and stir into the wok. Stir in the tofu and stir-fry the mixture until the sauce thickens and the tofu is heated through. Top with scallions and garnish with pepper flakes as desired.