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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.