Stir-Fried Tofu and Two Peppers in Black Bean Sauce
NOTE: Use any
combination of red, orange, and yellow bell peppers. Avoid green
peppers, which will taste bitter in this
dish.
3/4 pound firm tofu, drained and cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Black Bean Sauce
2–3 tablespoons peanut or vegetable oil
4 bell peppers, cleaned and cut into 3- by 1/2-inch strips
3 medium scallions, green parts cut into 1/4-inch lengths and whites parts minced
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking tofu in 1 tablespoon
oil until browned on all sides, about 21/2 minutes. Cook
peppers in two batches, each for about 11/2 minutes. When
second batch of peppers is done, add first batch of peppers back to
pan along with scallion greens and cook 15 to 30
seconds.