Black Bean Chili Crisp Tofu

Ingredients

For the tofu:

1 block super firm tofu, pressed and cubed

Freshly ground black pepper, to taste

Garlic powder, to taste

Onion powder, to taste

Ground ginger, to taste

Drizzle of sesame oil

Splash of light soy sauce

Sprinkle of nutritional yeast

Cornstarch, enough to coat the tofu

Olive oil, for pan frying

Splash of dark soy sauce

Leftover General Tso’s sauce (or any stir-fry sauce)

Sriracha, to taste

Splash of water, to loosen sauce if needed

ingredients

For the veggies:

Olive oil

1/2 each green and red bell pepper, sliced `

1 - 2 tablespoons black bean sauce or paste

1 - 2 teaspoons chili crisp oil

1 small onion, sliced `

1 cup broccoli florets

2 - 3 dried red chilies

2 garlic cloves, minced

1 teaspoon fresh ginger, minced

Splash of water, to deglaze the pan

ingredients

To serve:

Steamed jasmine rice

Directions

In a bowl, season tofu cubes with black pepper, garlic powder, onion powder, ginger powder, nutritional yeast, sesame oil, and light soy sauce. Toss to coat, then sprinkle with cornstarch and toss again until evenly coated.

Heat olive oil in a skillet over medium-high. Fry tofu until golden and crispy on all sides. Add a splash of dark soy sauce, stir-fry sauce (like leftover General Tso’s), sriracha, and a splash of water. Toss to coat and set aside.

In another pan, heat olive oil. Add minced garlic, ginger, and dried chilies. Sauté until fragrant. Add bell peppers, onions, and broccoli. Stir-fry until just tender.

Add chili crisp oil and black bean sauce to the veggies. Stir to coat. Add a splash of water to deglaze the pan if needed.

Add crispy tofu back into the pan and toss everything together until well coated and heated through.

Spoon over jasmine rice and enjoy hot!

Comment "😍" if you want to try this!