Black Bean Tofu Stir-fry
Donal's Notes
Making your own black bean sauce, while easy to do, is quite time-consuming, so save precious minutes by using a top-quality shop-bought one instead.
Large frying pan
Instructions
1
Soak the noodles in boiling water for 10 minutes, then drain.
2
Heat half the oil in a large frying pan over a medium–high heat. Pat the tofu with kitchen paper so it is nice and dry and then fry in the pan for a few minutes on each side until golden. Transfer to a plate lined with kitchen paper and set aside.
3
Return the pan to a medium–high heat, add the chillies, garlic and ginger and fry for 2 minutes until fragrant, then add the black bean sauce and 100ml water. Tip into a bowl and wipe the pan clean with kitchen paper.
4
Add the rest of the oil to the pan and fry most of the spring onions and the red pepper over a high heat for 3–4 minutes, or until just tender. Add the black bean sauce from the bowl and the sugar snap peas and fry for 3–4 minutes until the paste is aromatic and the sugar snap peas are tender.
5
Add the drained rice noodles and tofu, toss to coat and heat through thoroughly. Serve garnished with the reserved spring onions.
