Recipe by ABLOOM
"This is a yummy yet simple combo of black beans, veggies, and tofu."
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yellow onion, chopped
1 (16 ounce) package
extra firm tofu
Thai chili paste
light soy sauce
1/2 (16 ounce) package
frozen mixed peas and carrots
1 (16 ounce) can
black beans, rinsed and drained
made this with just a couple of changes marinated the tofu a couple hours before cooking it and used mixed veggies instead of just peas and carrots my whole family loved this had no problem getting them to clean their plates
This was ok, but could have been great with one change... Marinate the tofu first for a few hours. It will soak up the sauces and be flavorful instead of bland.
My husband has never liked tofu better than this. I froze the tofu, thawed it, drained it well and marinated it in the sauces the day before I stir fried. We really liked it - and of course we didn't use frozen peas and carrots, but we used fresh vegis. Yummy stuff! Thanks; we'll eat this again.
The recipe sounded interesting, but alas, it turned out very ordinary. Too much hoisin sauce for one thing.
Even my two year old liked this!
This recipe was great. Use whatever vegetables you have on hand it it will turn out great!. I added some ginger for extra flavour. Great tasting and good for you.
1. I soaked the tofu cubes in soy sauce.
2. Fried also almond nuts and peanuts, along with the onion and garlic.
3. Added fresh spinach leaves and green onion to the mix (just the green part)
4. I have no Thai chilli paste, so I used a powder chilli
5. I have no hoisin sauce, skipped that
6. Instead of that, I added black pepper /the powder/ and basil :)
I think this recipe is fantastic for an everyday meal. I typically scale down the amount of each ingredient a bit and exclude the black beans. Thank you for sharing this great dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Asian Medley
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 100
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