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Ingredients
- 5 ounce rice sticks (noodles)
- Â Â vegetable oil spray
- 1Â 1/2 Tbsp. vegetable oil for frying divided
- 6 ounce Azumaya Tofu Light Hard (6-8-ounce) see tips
- 1/2 tsp chopped ginger
- 1/2 tsp chopped garlic
- 1/4 c. diced green bell pepper (1/2-inch)
- 1/4 c. diced red bell pepper
- 1/4 c. diced yellow bell pepper
- 3 sm scallions minced
- 1/4 tsp sesame oil more or possibly less
- 3 Tbsp. black bean sauce
- 1Â 1/2 Tbsp. light soy sauce
- 1 Tbsp. rice wine (or possibly sherry)
- 1 tsp sugar or possibly honey or possibly to taste
- 1 Tbsp. fresh orange juice (optional) or possibly apple juice
Directions
- 1. PREPS:* See Tofu tips (below). Cut the drain/thawed tofu into 1/2-inch cubes.
- * Noodles: soak the rice noodles in hot water for 2 to 5 min (or possibly as directed on package). Rinse and drain. Set aside.
- * Combine ingredients for the sauce and set aside.
- 2. Heat nonstick frying pan or possibly wok. Spray with a mild flavored oil. Add in one-third of the vegetable oil and rotate to hot the oil. Add in TOFU and stir fry till golden. Push the tofu to the rim of the pan. Add in and hot another third of the oil. Add in the GINGER and GARLIC and stir fry 30 seconds. Add in the diced PEPPERS and SCALLIONS and stir fry for 1 to 1 1/2 min. Combine with the tofu and fry another 30 seconds or possibly so. Push the tofu and peppers away from the center of the pan. Add in the remaining oil and hot; add in the NOODLES and stir fry for 30 seconds. Toss to combine the ingredients.
- 3. Stir the sauce ingredients to recombine. Reduce the heat under the wok. Add in sauce to the wok. Work quickly; tossing (two spoons) to coated all with the sauce. Divide among plates and serve at once.
- TOFU TIPS - Drain the tofu from the water it is stored in. Slice block into 1/2-inch wide slab. Place tofu in a colander. 1) Let it stand at least 15 min wrapped with absorbent paper. Gently pat it dry with paper towels to remove additional moisture. Drain the tofu in the refrigerator for periods longer than 15 min. 2) Alternatively, freeze the tofu overnight; thaw and drain. Freezing had color (tinged beige) and texture (chewy).
- VARIATION: Replace the black bean with hoisin or possibly other bottled sauce.
- Description: "Frzn or possibly fresh tofu; three color peppers; bottled sauce"
- NOTES : This dish was most about texture (chewy) and color (confetti). We tested it with rice sticks and texturized tofu (frzn/thawed). To serve with rice or possibly lo mein, consider doubling the sauce. The recipe creates sufficient sauce to coat and hold the stir fry together. Black bean sauce is slightly bitter but sweetens when heated; keep this in mind when adding sugar to taste. We added orange juice to both lighten and moisten the sauce. Our menu: Knorr's Nido Oriental Style Chinese (corn) Soup; the stir fry; tea and (purchased) almond cookie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 2 servings | |
| Calories 426 | |
| Calories from Fat 112 | 26% |
| Total Fat 12.63g | 16% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 877mg | 37% |
| Potassium 294mg | 8% |
| Total Carbs 67.66g | 18% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.89g | 3% |
| Protein 7.18g | 11% |
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