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Tofu with black bean sauce

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.