Quick Tofu Stir-Fry Recipe

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 to coat. Serve hot.