Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Ingredients
Directions
Heat peanut oil in a wok over medium-high heat. Crumble the drained tofu and stir-fry until crispy, about 5 minutes. Remove tofu with a slotted spoon and drain on a paper towel.
Add spring onions and frozen vegetables. Stir-fry until crisp and heated throughout, about 5 minutes. Remove from wok and add to the tofu.
Pour black bean sauce and vegetable broth into the wok. Stir together and cook until sauce is hot and has thickened, 3 to 5 minutes. Return tofu and vegetables to the wok; toss well to coat. Serve hot.
Nutrition Facts (per serving)
| 150 | Calories |
| 8g | Fat |
| 14g | Carbs |
| 8g | Protein |
