For this spicy tofu recipe, I am using a hot black bean sauce that can be found at your local Asian markets, or at local/online specialty shops by the names “spicy bean”, “chili bean” or “black bean sauce”. Being a bean fan, black bean sauce is a regular in my spicy dishes. But do not let the word bean discourage you from using this sauce if you do not like legumes. Black bean sauce tastes mildly earthy and spicy (from the chili peppers). It makes a great companion sauce for tofu, mushrooms and bell peppers, as well as meats.
Snow peas are a great way to get your greens at dinner time. Commonly used in Chinese cooking for stir-fries, the whole pod of the pea is edible. When choosing snow peas, go for bright green pods with smaller seeds. Their crisp texture complements tofu well.
If you are unable to find black bean sauce, I suggest Sriracha sauce. Flavors will differ, but texture and spiciness level will be similar.
- 1 lb. fresh snow peas
- 1 tub of firm tofu
- 1 table spoon of black bean sauce
- 3 cloves of fresh garlic or 1 teaspoon of crushed garlic
- 2 tablespoons cooking oil
- 1 tablespoon of water
- ½ teaspoon of salt as needed
- Wash and pinch the ends off the snow peas.
- Drain tofu and cut it into large cubes as seen in picture.
- Peel and crush the garlic.
- On a wok or large frying pan, add the oil and allow it to heat on high.
- Add the garlic and stir quickly. Add the tofu and snow peas. Stir.
- Add the water and cover for two minutes.
- Add the black bean sauce and stir.
- If needed, add the salt.
- Serve over plain rice and enjoy!