Tofu with Black Bean and Garlic Sauce


PREPARATION: Heat nonstick pan, add 2 Tb. oil. Fry tofu over medium heat until browned, 4 to 5 min. Drain on paper towel.

COOKING: Heat wok, add 2 Tb. oil. Add vegetables, stir-fry 1 to 2 minutes. Add 3 Tb. water, cover and steam 2 minutes. Add stock, salt and sugar and bring to a boil. Thicken with cornstarch. Add tofu and stir until heated through. Serve.

2 cakes firm tofu, cubed

1 onion, wedges

1 cup broccoli flowers or snow peas,

zucchini, asparagus

½ cup red bell pepper, cubed

1 carrot, roll cut

4 or 5 mushrooms, cubed

1 1/2 Tb. garlic, minced

1 Tb. black beans, rinsed, mashed

1/4 tsp. chili garlic sauce

1 Tb. soy sauce

¼ tsp. salt

2 tsp. sugar

¾ cup stock

1 Tb. cornstarch + 2 Tb. water

While the Chinese fermented black beans do have a strong, distinctive flavor, I have found most everyone enjoys this dish. The trick is to not use too much and overwhelm the other flavors.