Delectable Vegetarian Chinese Banquet: Stir-Fried Tofu with Bell Pepper and Eggplant in Spicy Black Bean Sauce

Allergens

Soy (gluten-free if using tamari)

Ingredients

• 14 oz firm tofu, drained and cubed
• 2 large bell peppers, sliced (use red, green, and yellow for vibrant colors)
• 2 medium eggplants, chopped into bite
• sized pieces
• 3 tbsp black bean sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (vegetarian alternative)
• 1 tbsp cornstarch
• 1 tbsp sugar
• 4 cloves garlic, minced
• 1 small onion, diced
• 2 green onions, sliced for garnish
• 3 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. In a small bowl, combine black bean sauce, soy sauce, oyster sauce (vegetarian alternative), cornstarch, sugar, salt, and pepper. Mix well and set aside.
2. Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium high heat. Add garlic and onion, stirring frequently until fragrant and translucent, about 1 2 minutes.
3. Add bell peppers to the wok, cooking for 2 3 minutes until slightly softened. Remove from the wok and set aside.
4. In the same wok, add another 1 tbsp of vegetable oil. Stir fry tofu cubes until lightly golden, about 2 3 minutes. Remove from the wok and set aside with bell peppers.
5. Add remaining 1 tbsp of vegetable oil to the wok and cook eggplant pieces for 2 3 minutes or until tender but not mushy. Return bell peppers and tofu to the wok, along with the sauce mixture. Cook until sauce thickens, about 1 2 minutes.
6. Remove from heat, garnish with sliced green onions, and serve immediately over steamed rice.

Chef’s Insight

Cook the vegetables until they are slightly tender but still have a bite to them for a more enjoyable texture contrast.

Notes

Be sure to use firm tofu for better texture and hold up to stir-frying.