Yet another recipe with black bean sauce. 
Hubs seems to really like it, so I use this black bean sauce with garlic every so now and then. This is a dish that you can easily make at home for a fraction of the cost of what you’d pay in the restaurant. Its very quick to make as well…from start to finish, it took 10 minutes tops. Perfect for those weeknights when you’re too tired to spend an hour cooking a meal or when you just want something to eat now. If you don’t like tofu or want to make this into a non-vegetarian entree, you can use bite-size chicken pieces and it will taste just as good. Quick, easy and tasty, what more could you want in a dish?
Black Bean Tofu with Zucchini
4 cloves garlic, minced
2 T. vegetable oil
1 pkg firm tofu, cubed
2 small zucchini, cut into slices and then quartered
1 T. black bean and garlic sauce (I used the Lee Kum Kee brand)
1 stalk green onion, minced
Heat vegetable oil in large skillet over medium heat. When oil is sizzling, add the minced garlic and saute until garlic is a nice golden brown. Add the tofu and cook, approximately 5 minutes, gently turning the tofu pieces every so now and then, until sides are lightly browned. Mix in the zucchini, cook for another 2 minutes. Add the black bean and garlic sauce and green onion to the pan, combine well. Saute for an additional 2-3 minutes, then remove from heat and transfer to a serving dish.
Serves 4.
lisaiscooking said:
Sounds delicious and perfect for a week night. I have to try it!
littlebearskitchen said:
Thanks Lisa!
rachel w. said:
mmmmm….you’ve been making me hungry lately. haha!
littlebearskitchen said:
Rachel: LOL. Thanks for your comment!
James said:
Made it tonight and was happy with it! I didn’t have the black bean sauce so I made a substitute with black beans (and bean juice from the can), garlic, black pepper & shoyu. I subbed sweet yellow onion because I didn’t have green onion. Still came out great! Watch the water content in the pan, mine was a little high and the tofu took longer to brown. Thanks for the recipe & thanks to TasteSpotting for featuring it! -James
littlebearskitchen said:
Thanks for the comment James! Great job improvising with what you did have to make this dish…I’m glad to hear that it turned out well. With the tofu, you can always place the tofu block atop a paper towel (prior to cutting it into cubes) on a plate, cover it with another paper towel, a plate on top of that, and place a can or some kind of weight on the top plate. This will help excess water come out of the tofu.
Cathy Nemser said:
Hi Little Bear,
I’ve made your zucchini tofu recipes several times and it always comes out great! I’m always on the look out for tofu stew type dishes so if you got them, keep them coming.
Thanks,
Cathy