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Tofu Stir Fry With Block Bean Sauce

Southern.Crockpot's picture
Ingredients
  Water 3 Cup (48 tbs)
  Brown basmati rice 1 1⁄2 Cup (24 tbs) (Uncooked)
  Olive oil 1 Tablespoon
  Onion 1 Large, thinly sliced to make 1 cup
  Chopped broccoli 4 Cup (64 tbs) (Fresh)
  Red bell pepper 1 Medium, cut into 1/2-inch slices, slices cut in half t o make about 1 cup
  Black bean garlic sauce 1⁄3 Cup (5.33 tbs) (From 7 Ounce Jar)
  Soy sauce 2 Tablespoon
  Chili garlic sauce 1 Tablespoon (From 6.5-Ounce Jar)
  Firm reduced fat tofu 12 Ounce, cut into 3/4-inch cubes to make about 2 cups (1 Package)
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs)
  Honey roasted sunflower nuts 1⁄4 Cup (4 tbs) (Or Regular)
Directions

MAKING
1 In a 2-quart saucepan boil water and stir in rice.Reduce heat,cover and simmer for 45 to 50 minutes or until water is absorbed.
2 In a 12-inch heavy skillet,heat oil over medium-high heat.Cook onions in oil for about 2 minutes stirring occasionally until crisp.
3 Add broccoli and bell pepper,stir fry for about 2 minutes or until crisp-tender.
4 In a small bowl, mix black bean sauce, soy sauce and chili garlic sauce. Stir sauce into vegetable mixture to coat.
5 Add tofu to vegetable mixture and stir-fry for 2 to 3 minutes or until thoroughly heated. Stir in cilantro.

SERVING
6 Sprinkle with nuts before serving. Serve over rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Holiday, Party, Healthy
Ingredient: 
Tofu
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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