Stir Fried Vegetables and Tofu in Black Bean Sauce

"From the Australian Women's Weekly, posted for World Tour 05."
 
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Ready In:
45mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Place noodles in large heatproof bowl; cover with boiling water. Use fork to seperate noodles; drain.
  • Drain tofu, cut into 12 pieces. Heat half the oil in wok and stir fry tofu in batches until lightly browned. Drain on absorbent paper, cover to keep warm.
  • Heat half the remaining oil in same wok; stir fry eggplant til soft. Add carrot, capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok.
  • Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender. Add noodles, sacues and eggplant mixture, stir fry til heated through. Add tofu; toss gently to combine.

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Reviews

  1. Very good recipe. I love vegetables, tofu and black bean sauce! So I was sure to love this. I would strongly recommend using Ketjap Manis as you do need the "sweetener" I also used about a tsp of agave nectar to sweeten this dish up a tad. The only thing I may do different next time is sub the eggplant for sugar snap peas and/or mushrooms. Thanks for posting this was great.
     
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RECIPE SUBMITTED BY

I live in Melbourne with my gorgeous husband Andy! We're both total foodies who love making and eating dishes of all sorts - I normally try at least 4 new recipes a week. We both do swing dancing and are totally obsessed with our two beautiful cats, Couscous (mine) and Moo(DH's). Couscous loves red wine and savoury food, while Moois addicted to frozen yoghurt and chocolate. It's a full time job trying to eat dinner in peace!
 
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