Austin Chang Kitchen

Tofu Stir Fry


1 Pack of Extra Firm Tofu, drained
3 Tbsps Island Pride Soybean Oil
3 Tbsps Chun Chun (CC) Black Bean Sauce
2 Tbsps Chun Chun (CC) Brand Sesame Oil
1 Tbsp Chun Chun (CC) Brand Premium Soy Sauce
1 Cup Mixed Bell Peppers, sliced lengthwise
3-4 Cloves Garlic, minced
Scallions, for garnish

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Step 1

Cut the drained tofu into ΒΌ-inch thick squares. Pat tofu dry with a paper towel, and set aside.

Step 2

Place a clean wok or cast iron skillet over high heat until it just starts to smoke. Turn the heat down to medium, and add 2 tablespoons of soybean oil to coat your pan. Pan-fry the tofu on both sides until lightly golden brown.

Step 3

Then add in black bean sauce and toss to coat all pieces of tofu. Transfer to a plate and set aside.

Step 4

Then, add 1 tablespoon of soybean oil and soy sauce to your wok, and cook bell peppers until slightly tender but crisp.

Step 5

Then add tofu back into the wok, stirring gently to combine tofu and vegetables.

Step 6

Toss with sesame oil. And serve immediately over rice or noodles!

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