Oh-so easy and flavor packed, this recipe takes advantage of the savoriness of the fermented black beans that are used in Chinese cooking. Like spicy? Choose a black bean chili sauce instead of the black bean garlic sauce. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org. 

Time: 20 minutes 

Serves: 3 

Ingredients  

  • 16 oz. high-protein or extra-firm tofu
  • 2 tsp. cornstarch
  • 2 Tbs. black bean garlic sauce
  • 1 Tbs. dry sherry
  • 2 Tbs. + 1 Tbs. peanut oil
  • 4 cups snow peas, strings removed
  • 4 scallions, cut into 1-inch pieces
  • 3 cloves garlic, minced 

Instructions

  1. Cut the tofu into triangles. Blot dry with a paper towel. 

  2. Whisk together the cornstarch, black bean sauce, and sherry with ½ cup water.
  3. In a large nonstick pan over medium-high heat, heat 2 Tbs. of the oil until shimmering. Add the tofu and sauté until browned, 5–6 minutes. Remove from the pan.
  4. Add the snow peas and scallions and stir-fry until charred in spots, 2–3 minutes. Remove from the pan.
  5. Add the remaining 1 Tbs. oil to the pan. Stir-fry the garlic for 1 minute. Stir in the black bean sauce mixture and simmer until thickened, about 1 minute.
  6. Add the tofu and vegetables to the sauce and toss everything together to heat through.

Nutrition Information 

Per serving (1½ cups):  

  • Calories: 370 

  • Total fat: 23 g  

  • Sat fat: 4 g 

  • Carbs: 18 g 

  • Fiber: 7 g

  • Total sugar: 6 g 

  • Added sugar: 1 g  

  • Protein: 23 g 

  • Sodium: 460 mg