Black Bean Chili Crisp Tofu
Ingredients
Tofu
- 1 block super firm tofu
- Freshly ground black pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Ground ginger, to taste
- Sesame oil, drizzle
- Light soy sauce, splash
- Nutritional yeast, sprinkle
- Cornstarch, enough to coat
- Olive oil, for pan frying
- Dark soy sauce, splash
- General Tso’s sauce or any stir-fry sauce, leftover
- Sriracha, to taste
- Water, splash to loosen sauce if needed
Vegetables
- Olive oil
- 1/2 green bell pepper
- 1/2 red bell pepper
- Black bean sauce or paste, 1-2 tablespoons
- Chili crisp oil, 1-2 teaspoons
- 1 small onion
- 1 cup broccoli florets
- 2-3 dried red chilies
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- Water, splash to deglaze the pan
Serving
- Steamed jasmine rice
Preparation
Press and cube the tofu.
Season the tofu with black pepper, garlic powder, onion powder, and ground ginger.
Drizzle the tofu with sesame oil and light soy sauce, then sprinkle with nutritional yeast.
Coat the seasoned tofu with cornstarch.
Pan-fry the tofu in olive oil until golden and crisp.
In a separate pan, heat olive oil and stir-fry the bell peppers, onion, broccoli, dried red chilies, garlic, and ginger until slightly softened.
Add black bean sauce, chili crisp oil, dark soy sauce, Sriracha, and water as needed to deglaze and loosen the sauce.
Toss the fried tofu with the vegetable mixture and heat through.
Serve the dish over steamed jasmine rice.
