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Crumbled tofu, frozen vegetables, and black bean sauce create a fast and easy dinner or lunch. Serve with rice or noodles for a complete meal.
Ingredients
- 1 tablespoon peanut oil
- 8 ounces extra-firm tofu, drained and cubed
- 2 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 150 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 7% |
| Cholesterol0mg | 0% |
| Sodium528mg | 23% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber3g | 11% |
| Total Sugars3g | |
| Protein8g | |
| Vitamin C21mg | 104% |
| Calcium263mg | 20% |
| Iron5mg | 26% |
| Potassium411mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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