Black Bean Tofu

This isn't a lowered-sodium choice, so I don't prepare it often. But I do prepare it occasionally, because it tastes exactly like the black bean chicken I used to order at a family-owned Chinese restaurant in California. It's as fast and easy to prepare as it is delicious! I've replaced the chicken with tofu to make it vegetarian, but you can use chopped rotisserie chicken instead. Serve with roasted vegetables (red and green cabbage wedges are my favorite, but the salty-savory sauce is delicious with any veggie you wish) and enjoy in moderation!

Ingredients:

1 (16-ounce) package House tofu, pressed overnight (see Cook's Notes)

1 cup water (see Cook's Notes)

1 teaspoon miso paste

1 teaspoon nutritional yeast

1 pound spaghetti

2 teaspoons sesame (or canola) oil

1 tablespoon + 1 teaspoon bottled minced garlic

1/2 cup fermented black beans (see Cook's Notes)

1/4 cup sherry (or apple juice)

1 tablespoon sugar or sugar substitute (I use stevia)

1/2 teaspoon red pepper flakes

2 teaspoons cornstarch

Directions:

Chop tofu into 1" cubes and place in a 13"x 9" storage container or baking pan. Mix water, miso paste, and nutritional yeast in a small bowl and pour over tofu. Refrigerate until needed.

Prepare pasta according to manufacturer's directions. Drain and keep warm.

Meanwhile, heat oil over medium-high heat in a medium saute pan. Add garlic and cook, stirring occasionally, until garlic is fragrant, about 2-3 minutes.

Drain tofu, reserving broth. Add tofu, black beans, sherry, sugar, and red pepper flakes to garlic and combine, stirring occasionally.

Combine reserved broth and cornstarch until smooth. Add broth to tofu mixture. Cook about 10 minutes, stirring often, until sauce thickens. Add sauce to pasta and serve.

Cook's Notes:

If you're new to tofu, check out this blog post for information on tofu types and how to press tofu to improve the texture.

I used water, miso paste, and nutritional yeast to make "chicken" broth to make it vegetarian, but you can use chicken broth instead.

Do not use black bean paste for this recipe! You're looking for fermented black beans, which you can find at Asian markets or online here.

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