Back when I was a vegetarian (maybe more on that another time) this was one of my favorite dishes. It’s easy, and it is full of flavor. I love to serve it with some Pad Thai from a box (or from the freezer) because I’m too lazy to make real Pad Thai. I really should invest some time in finding a good recipe to cut back on the sodium involved in the boxed stuff. Another day, another day.

Anyway! Like I said, this one cooks up very quickly, has tofu, and still has really good flavor. This recipe is inspired by a recipe from Cooking Light.

Ingredients:

• 1 12 oz package firm/extra firm (not silk) tofu
• 2 tsp. vegetable oil
• 1 Tbs garlic, finely chopped
• 1 Tbs peeled fresh ginger, or 1/2 tsp. ground ginger
• pinch red pepper flakes (a healthy pinch)
• 2 red bell peppers, thinly sliced
• 2 Tbs dry sherry
• 1/3 c. chopped green onions
• 1 - 2 Tbs. black bean paste (it is salty and strong. Taste test! I like more.)
• 2 Tbs. soy sauce

Set tofu on a layer of paper towels, cover with additional paper towels, and allow to drain for 30 minutes, pressing occasionally. Cut into 1″ cubes, set aside. Warm pan to medium-high. Add garlic, chili flakes, and ginger. Cook for 1 minute. Add bell peppers, continue cooking (and stirring a lot!) for 2-3 minutes. Stir in tofu and sherry, cook 2 minutes. Stir in onions, soy sauce, and black bean paste. Remove from heat.

This entry was posted on Sunday, January 27th, 2008 at 7:42 pm and is filed under fast, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.