|15 min||25 min||40 min||4|
|3 tbsp||Black bean sauce (or substitute with miso)|
|2 medium||Carrots (thinly sliced)|
|1 cup||Chicken broth (stock), low sodium (or vegetable broth)|
|1 tbsp||Cornstarch (or arrowroot flour, barely flour)|
|3 clove(s)||Garlic (minced)|
|1 tbsp minced||Ginger root|
|1 stalk(s)||Green onion, scallion, ramp (thinly sliced)|
|3 cup||Mung beans, boiled, canned (or canned)|
|2 tbsp||Extra virgin olive oil|
|1 tbsp||Rice vinegar|
|350 gm||Tofu, regular, extra firm (patted dry and cut into cubes)|
|1 medium||Yellow onion (chopped)|
1. To make the sauce:
In a bowl, whisk together chicken stock or water, black bean sauce, cornstarch (or arrowroot/barley flour) and rice vinegar; set aside.
2. Main Ingredients:
In large wok or skillet, heat 1 tablespoon of olive oil over high heat; stir-fry tofu in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to a bowl.
3. Add 1 tablespoon olive oil, onion, garlic and ginger root to wok. Stir-fry over medium heat until fragrant, about 2 minutes.
4. Add mung beans, carrots and stock to skillet; cover and steam until tender-crisp, 3 to 5 minutes.
5. Return tofu to skillet. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.
is an important source of protein and an excellent source of iron and calcium!