Tofu with Black Bean Sauce - 豉汁豆腐
User Reviews
5
Tofu with Black Bean Sauce - 豉汁豆腐
Description
The recipe begins by preparing firm tofu cut into thin squares, which are dried and pan-fried until lightly golden to achieve a slightly crispy exterior. The sauce is made in a wok or skillet by stir-frying garlic, fermented black beans, white scallion parts, and chopped chilies to bring out aroma and flavor without burning the garlic.
After the aromatics, the tofu is added back with Shaoxing wine, light soy sauce, sesame oil, white pepper, sugar, and green scallions to gently coat and marinate the tofu pieces. The dish combines a savory, slightly spicy, and mildly sweet flavor profile, with the black beans adding a distinctive umami richness.
This tofu preparation works well as a main or side dish accompanied by plain rice or noodles. Adjust the chili quantity to control the heat level, making it adaptable to different palates.
Ingredients
- 1 pound tofu 450g, firm
- 3 tablespoons neutral cooking oil divided, generic cooking oil
- 2 cloves garlic (minced)
- 2 tablespoons fermented black beans (rinsed)
- 2 scallions (cut into large pieces, whites and greens separated)
- 3 red chilies deseeded and chopped, optional, dried or fresh
- 1 tablespoon Shaoxing wine
- ½ tablespoon soy sauce light
- ½ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- ¼ teaspoon sugar
- 1 teaspoon cornstarch (dissolved in 2 tablespoons water)
Instructions
- Cut the tofu into ¼-inch thick squares. Pat each piece of tofu dry with a paper towel, and set aside.
- Place a clean wok or cast iron skillet over high heat until it just starts to smoke. This is an important step to prevent the tofu from sticking. Turn the heat down to medium, and add 2 tablespoons of oil to coat your pan. Pan-fry the tofu on both sides until lightly golden brown. Turn off the heat, and transfer the tofu to a plate.
- Over medium heat, and add 1 tablespoon of oil to your wok, along with the garlic, black beans, the white parts of the scallions, and the chopped chilies. Depending on how hot your chilies are, as well as your own tolerance for spice, you may want to use more or fewer chilies––or none at all. I used 7 dried chilies, de-seeded.
- Stir and cook everything for a minute, taking care not to burn the garlic. Add in the tofu, the Shaoxing wine, light soy sauce, sesame oil, white pepper, sugar, and the green parts of the scallions.
- Stir-fry gently so as to not break up the tofu. When the mixture is bubbling, stir your cornstarch mixture to ensure that the cornstarch is completely dissolved.
- Then add it to the wok, stirring gently and quickly until the sauce has thickened and evenly coats the tofu. Serve immediately!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 436mg | 18% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 50.1mg | 56% |
| Calcium | 154mg | 15% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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