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Spicy Asian Medley

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
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This is a yummy yet simple combo of black beans, veggies, and tofu.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 45 minutes.
  2. 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.
  3. 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.
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Reviews

knicolelynch
19

knicolelynch

1/25/2007

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.

venita
13

venita

5/17/2008

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

purple-girl
8

purple-girl

1/20/2009

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.

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