READY IN 30 mins

Spicy Asian Medley

Read Reviews (12)

"This is a yummy yet simple combo of black beans, veggies, and tofu." — ABLOOM

Directions

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 45 minutes.
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook 2 minutes. Mix in tofu, hoisin sauce, chili paste, hot sauce, and soy sauce. Continue to cook and stir until tofu is heated through and coated with the sauces.
Mix peas and carrots into the skillet, and cook 2 minutes. Stir in the black beans, and continue cooking until heated through. Serve over the cooked rice.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

May 17, 2008

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

—venita

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Most Helpful Critical Review

Jan 25, 2007

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.

—knicolelynch

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14 Ratings

Jan 20, 2009

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.

—purple-girl

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Jun 19, 2005

The recipe sounded interesting, but alas, it turned out very ordinary. Too much hoisin sauce for one thing.

—MARYLEVER

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Sep 19, 2005

Even my two year old liked this!

—Erika

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Jan 12, 2009

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.

—Colle1979

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May 01, 2011

Great one. 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 :)

—duhovnik

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Feb 17, 2010

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.

—Here2Cook

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Nutrition

Calories
407 kcal
20%

Carbohydrates
62.1 g
20%

Cholesterol
< 1 mg
< 1%

Fat
11.1 g
17%

Fiber
10.3 g
41%

Protein
17.7 g
35%

Sodium
668 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Asian Medley

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 407
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 1.2g 6 %
Cholesterol < 1mg < 1 %
Sodium 668mg 27 %
** Potassium 584mg 16 %
Total Carbohydrates 62.1g 20 %
Dietary Fiber 10.3g 41 %
Protein 17.7g 35 %
** Sugars 3.6g
** Vitamin A 71 %
** Vitamin C 15 %
** Calcium 25 %
** Iron 43 %
** Thiamin 39 %
** Niacin 58 %
** Vitamin B6 26 %
** Magnesium 54 %
** Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.