Vegan Black Bean & Tofu Stir Fry

Black Bean & Tofu Stir Fry

Black Bean & Tofu Stir Fry

(Serves 4)


1 onion, sliced

1 tbsp grated ginger

2 garlic cloves, crushed

1 chilli, sliced

½ red capsicum, sliced

1 zucchini, sliced

1 carrot, sliced

1 bok choy, stems sliced, leaves shredded

1 cup fresh oyster mushrooms, sliced in half

350g firm tofu, cut into batons

For the sauce:

3 tbsp black bean sauce

1 tbsp soy sauce

1 tsp rice vinegar

2 tbsp cornflour

1½ cup vegetable stock


Mix the sauce ingredients together prior to cooking the stir fry.

Add the onion, garlic and ginger to a hot wok with a dash of water and saute for a couple of minutes. Add the tofu batons, the carrot, capsicum and the oyster mushrooms. Add the zucchini and the bok choy stems and continue to stir fry over a high heat. Add the sauce mixture and stir whilst bringing the sauce to a boil. Add the bok choy leaves and stir fry until the vegetables have softened. Remove from the heat and serve with brown rice and top with sliced chilli if desired.

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