5 oz firm tofu, cut into thin strips
2 cloves of garlic, minced
1 slice of ginger
¾ cup sliced onion
1 cup broccoli florets
1 cup carrot, cut into bite-size pieces
½ cup julienned red bell pepper
½ cup water
¼ cup black bean garlic sauce
1 tablespoon green onion (optional)
1. Heat a skillet over medium high heat. Brown tofu on both sides with a little bit of oil, then remove from pan and set aside.
2. Add onion, ginger and garlic to wok and sauté for 1 minute. Add broccoli, carrots, and red pepper; stir-fry until tender-crisp, about 5 minutes. Return tofu to work and stir in water and sauce. Heat until bubbling.
3. Transfer stir-fry to serving platter and sprinkle with green onion if using. Serve with rice or noodles for a larger meal.