| |
Black Beans, Ginger and Tofu
2 tbsp. olive oil
8 oz extra firm tofu, drained and cut into 1 inch cubes
1 cup black beans, drained and rinsed
1 tsp. fresh ginger
2 cloves garlic, minced
2 scallions, cut into 1/2 inch length
1 red bell pepper, seeded and cut into small strips
1 tbsp. cornstarch mixed with 1/2 cup vegetable stock or white wine
1 tbsp. Chinese rice wine or dry sherry
2 tbsp. tamari
1 tbsp. Bragg's Liquid Aminos or reduced sodium soy sauce
1/2 tsp. red pepper flakes
2 egg whites, beaten
2 tbsp. cornstarch
salt and pepper to taste
1. Add the oil to a large skillet over medium-high heat.
2. Coat tofu with cornstarch, dip into beaten egg whites and pan-fry
until golden brown on both sides, then remove and set aside.
3. Add 1 tbsp. olive oil to skillet. Add black beans, garlic, ginger,
scallions and bell pepper. SautŽ for 1 minute.
4. Return tofu to skillet and add rice wine or sherry, tamari, red
pepper flakes and Bragg's Liquid Aminos.
5. Add cornstarch mixture to skillet, stirring constantly until
thickens.
6. Add salt and pepper to taste.
7. Remove and serve with leftover brown rice and a small mixed-greens
salad.
Makes 1-2 serving
In my junior and senior years at Columbia University I was the RA
for the 8th floor of McBain Hall. And would you believe this was
where I first made this dish for my entire floor. Only, I used chicken.
Tofu wasn't very popular with me back then.
<<Back to Recipes Main Page
|
|
