Ingredients for Stir Fried Vegetables And Tofu In Black Bean Sauce
- Hokkien Noodles
- Firm Tofu
- Peanut Oil
- 1 medium eggplant, diced
- 1 medium carrot, thinly sliced
- Red Capsicum
- Sliced Water Chestnuts
- Garlic Clove
- 1 tablespoon grated fresh ginger
- 1 bunch broccolini, trimmed and cut into 2-inch pieces
- 1 bunch choy sum, roughly chopped
- Ketjap Manis
- Black Bean Sauce
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How to Make Stir Fried Vegetables And Tofu In Black Bean Sauce
- Cook noodles according to package directions. Drain and set aside.
- Press tofu to remove excess water. Cut into 12 cubes.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Stir-fry tofu in batches until golden brown. Remove and set aside.
- Add 1 tablespoon oil to the wok. Add eggplant and stir-fry until softened, about 5 minutes.
- Add carrot, capsicum, and water chestnuts. Stir-fry for 3-5 minutes until tender-crisp.
- Remove vegetable mixture from wok and set aside.
- Add remaining 1 tablespoon oil to the wok. Add garlic and ginger; stir-fry until fragrant (about 30 seconds).
- Add broccolini and choy sum. Stir-fry until tender-crisp, about 2-3 minutes.
- Add cooked noodles, black bean sauce, soy sauce, oyster sauce (if using), and sesame oil. Stir-fry until heated through.
- Add the stir-fried eggplant mixture and tofu. Toss gently to combine.
- Serve immediately. Garnish with sesame seeds or chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
7g
Carbs
5g
