Crumbled tofu, frozen vegetables, and black bean sauce create a fast and easy dinner or lunch. Serve with rice or noodles for a complete meal.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.

  • Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.

  • Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok. Toss to coat. Serve hot.

Nutrition Facts

149.5 calories; protein 8.2g 16% DV; carbohydrates 14.2g 5% DV; fat 7.9g 12% DV; cholesterol 0.1mg; sodium 528.3mg 21% DV. Full Nutrition