Ingredients
¼cupvegetable oil
1lbtofu
1tbspsesame oil
2clovesgarlic,minced
½cupbaby corn
1cupsnow peas
1carrot,thinly sliced
1zucchini,cut in half and sliced
1cupgreen beans
1cupshiitake mushrooms,halved
1cupbroccoli florets
4tbspblack beans,fermented, rinsed
¼cupsoy sauce,low sodium
2tbsprice wine
1tspred pepper flakes
1tbsprice vinegar
Preparation
Press the water out of the tofu with paper towels or clean kitchen towels then add to a large skillet on medium high heat with the vegetable oil.
Cook on all sides until seared and golden brown. Add in the garlic, baby corn, snow peas, carrots, zucchini, green beans, mushrooms, broccoli, and cook for 4 to 6 minutes, stirring occasionally.
Mix together the sesame oil, black beans, soy sauce, rice wine, red pepper flakes, and rice vinegar before adding it to the pan and stirring to combine then let the sauce reduce as it cooks for 3 to 4 minutes.
