Spicy Tofu and Vegetable Stir-Fry with Black Bean Sauce
"A vibrant and flavorful vegan stir-fry packed with protein and fiber, featuring crispy tofu and a medley of colorful vegetables coated in a savory black bean sauce. Perfect for a satisfying and diabetes-friendly Chinese-inspired dinner."
Preparation Steps
In a bowl, toss the pressed tofu cubes with 1 tbsp soy sauce and cornstarch until evenly coated.
Heat 1/2 tbsp avocado oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook until golden brown and crispy on all sides. Remove tofu and set aside.
In a small bowl, whisk together the remaining 1 tbsp soy sauce, rice vinegar, sesame oil, chili garlic sauce, and mashed black beans. Set aside.
Add the remaining 1/2 tbsp avocado oil to the same skillet or wok. Add grated ginger and minced garlic and stir-fry for about 30 seconds until fragrant.
Add sliced bell peppers, broccoli florets, snow peas, and carrots to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
Pour the black bean sauce mixture over the vegetables and stir to coat. Cook for another minute until the sauce thickens slightly.
Return the crispy tofu to the skillet and gently toss to combine with the vegetables and sauce.
Garnish with chopped green onions and optional red pepper flakes.
Serve immediately, ideally with cauliflower rice or quinoa.
* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.
Ingredients
Managing Blood Sugar
"For extra flavor, marinate the tofu in the soy sauce and cornstarch mixture for at least 15 minutes before cooking. Ensure tofu is well-pressed to achieve a crispy texture. Adjust chili garlic sauce and red pepper flakes to your desired level of spice."
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