Crispy tofu coated in a savory Chinese black bean sauce, served with vibrant bell peppers and onions. This vegan dish is bursting with flavor and perfect for a satisfying meal.

Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons cornstarch. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons fermented black beans, rinsed and chopped. 1 bell pepper, sliced. 1 small onion, sliced. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon cornstarch dissolved in 2 tablespoons water. Green onions, sliced, for garnish. Cooked rice, for serving.

Instructions: Coat tofu cubes in cornstarch. Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until crispy and golden brown on all sides. Remove from skillet and set aside. In the same skillet, add garlic, ginger, and black beans. Stir-fry for 1-2 minutes until fragrant. Add bell pepper and onion, stir-fry for another 2-3 minutes until vegetables are tender-crisp. In a small bowl, mix soy sauce, rice vinegar, and maple syrup. Pour into the skillet and bring to a simmer. Stir in the cornstarch-water mixture to thicken the sauce. Add the cooked tofu back to the skillet, toss to coat with the sauce, and heat through. Garnish with sliced green onions and serve hot with cooked rice.

Prep Time: 15 minutes

Cook Time: 20 minutes