Black bean tofu and baby pak choi

Table of contents

Black Bean Tofu and Baby Pak Choi

This Black Bean Tofu and Baby Pak Choi dish is a delightful fusion of flavors and textures. The creamy tofu absorbs the rich, savory black bean sauce, while the baby pak choi adds a fresh, crisp contrast. It’s a quick and nutritious meal that’s perfect for a weeknight dinner.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 block (14 oz) firm tofu, drained and cubed
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
1 pound baby pak choi, halved lengthwise
3 tablespoons black bean sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
2 green onions, sliced
Sesame seeds for garnish (optional)

Instructions

Prepare the tofu by pressing it to remove excess moisture. Cut into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove and set aside.
Add the remaining tablespoon of oil to the skillet. Sauté the garlic and ginger for 1 minute until fragrant.
Stir in the red bell pepper and cook for 2 minutes until slightly softened.
Add the baby pak choi and cook for another 3 minutes until wilted.
Combine the black bean sauce, soy sauce, rice vinegar, and sesame oil in a small bowl. Pour over the vegetables in the skillet.
Return the tofu to the skillet and gently toss to coat with the sauce.
Pour the cornstarch mixture into the skillet and stir until the sauce thickens, about 2 minutes.
Garnish with sliced green onions and sesame seeds before serving.

Additional Notes

For a spicier version, add a teaspoon of chili paste or a sliced chili pepper. You can substitute baby pak choi with regular bok choy or spinach if desired.