Tofu In Black Bean Sauce Food

TOFU IN BLACK BEAN SAUCE

Steps:

• Heat the oil in a wok until it starts sizzling.
• Fry the tofu cubes until they are browned on all sides and crispy.
• Add the mushrooms and spring onions and fry for 3 minutes.
• Pour in the sauce and fry for another 2 minutes.
• Serve immediately with steamed white rice.

TOFU WITH BLACK BEAN SAUCE - 豉汁豆腐

Steps:

• 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!

STIR-FRIED TOFU AND SHIITAKE MUSHROOMS IN SPICY BLACK BEAN SAUCE

Steps:

• Place mushrooms in large bowl. Pour 3 cups boiling water over; let soak until mushrooms soften, at least 25 minutes and up to 4 hours. Drain. Cut off stems and discard; finely chop caps.
• Dissolve cornstarch in 2 tablespoons vegetable broth in 2-cup measuring cup. Stir in remaining broth, soy sauce, vinegar, sugar, and salt.
• Heat oil in heavy large wok or nonstick skillet over high heat until very hot. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown, about 1 minute. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry 30 seconds. Stir cornstarch mixture to blend, then stir into vegetable mixture. Add tofu; toss gently to coat with sauce. Reduce heat to low, cover, and simmer until sauce thickens slightly, about 4 minutes.
• Spoon tofu mixture into serving bowl. Garnish with cilantro and serve.
• *Available at Asian markets and specialty foods stores and in the Asian foods section of some supermarkets.

PANFRIED TOFU WITH CHINESE BLACK BEAN SAUCE

Steps:

• Rinse the tofu, then cut crosswise into 6 slices. Put slices between several layers of paper towels and let drain while making the sauce. (You'll likely have to replace the paper towels at least once.)
• Prep the seasonings for the sauce: Peel the garlic cloves and the ginger, then quarter the ginger. Turn on your food processor and drop the garlic and ginger through the feed tube; they'll be minced in no time. Stop the machine and the black beans in a small sieve until the water runs clear. Add them to the food processor and pulse until coarsely chopped.
• For the liquid portion of the sauce, stir together the water, soy sauce, Sherry, maple syrup, vinegar, and the cornstarch until the cornstarch is evenly suspended. Now you're ready to cook the sauce!
• Generously film the bottom of a heavy 2-quart saucepan with the vegetable oil and heat over moderately high heat until hot but not smoking. Stir-fry the seasonings until fragrant, less than a minute. Stir the cornstarch mixture and add it to the pan. Whisk the sauce occasionally while bringing it to a boil and simmer 1 minute. Then set the sauce aside while you fry the tofu.
• Generously film the bottom of a 12-inch nonstick skillet with vegetable oil and heat over high heat until hot but not smoking. Blot up any excess moisture on the tofu with a paper towel before laying in the skillet. Fry the slices on all sides (forgo the short ends), turning them only when the undersides are golden and crisp, 5 to 8 minutes total. (You may need to lower the heat as the frying progresses.) Give the tofu one last flip on a paper towel to sop up any stray oil and reheat the sauce.
• Serve with rice and broccoli, pouring sauce over all.

CANTONESE STYLE TOFU IN BLACK BEAN SAUCE

Steps:

• Wrap the tofu slabs in paper towels or a cotton towel, and set a heavy weight, such as a cast-iron skillet on top. Let them stand for 30 minutes to press out excess water. Then cut them into slices about 1/2" thick and 2 1/2" long. Put them in a bowl.
• Mix the soy sauce, garlic sesame oil and oil and combine together for a marinade and pour it over the tofu slices. Toss lightly to coat, cover with plastic wrap, and let the tofu sit at room temperature for 30 minutes.
• In a mixing bowl combine vegetable broth, soy sauce, wine, sugar and cornstarch and set aside until needed.
• Heat a heavy skillet and add 2 1/2 tbsp of the oil. When hot, arrange some of the tofu slices in the pan and sear over very high heat for 2 to 3 minutes on each side, or until golden brown. Remove with a slotted spoon and drain. Reheat the pan and continue frying the remaining slices. Remove and drain.
• Heat the pan again, add the remaining 1 tbsp oil and heat until hot, about 30 seconds and then add the minced seasonings. Stir-fry about 15 seconds, until fragrant, and then add the onions and bell peppers. Toss lightly with a slotted spoon or spatula over high heat and cook about 2 minutes, until the onions and peppers are slightly tender. Add the snow peas and the sauce, and toss lightly until the sauce has thickened. Add the fried tofu slices and stir the vegetables and sauce with a spatula to coat them. Scoop the tofu and vegetables onto a platter and serve with steamed rice.

STIR FRIED VEGETABLES AND TOFU IN BLACK BEAN SAUCE

Steps:

• Place noodles in large heatproof bowl; cover with boiling water. Use fork to seperate noodles; drain.
• Drain tofu, cut into 12 pieces. Heat half the oil in wok and stir fry tofu in batches until lightly browned. Drain on absorbent paper, cover to keep warm.
• Heat half the remaining oil in same wok; stir fry eggplant til soft. Add carrot, capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok.
• Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender. Add noodles, sacues and eggplant mixture, stir fry til heated through. Add tofu; toss gently to combine.

TOFU AND BLACK BEANS

Steps:

• mash tofu with spices with a fork until well combined.
• heat oil over medium heat with garlic and 2/3 of the onions.
• add tofu and cook until moisture is gone (10-12 minutes).
• add beans and the rest of the onions and cook 2 min.

CHINESE EGGPLANT AND TOFU IN BLACK BEAN SAUCE

Steps:

• Coat eggplant cubes in flour.
• Fry in oil 4 minutes.
• Add tofu; fry for 4 minutes until golden.
• Add black bean sauce to coat.
• Done.