Tofu With Black Beans Food

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!

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.

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.

MAPO TOFU WITH CHINESE BLACK BEANS SICHUAN STYLE

Steps:

• PREPARATION.
• Rinse briefly the salted black beans in water to remove some of the salt and then add 2 or more tablespoons rice wine and soak for 15 minutes, set aside.
• Add grated ginger to the salted black beans.
• In a bowl add the ground meat and 1 tablespoon soya sauce and mix, set aside.
• In a measuring cup add 1/2 to 3/4 cup stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside.
• Cut up the tofu into bite size cubes, set aside.
• In a cup add 3 tablespoons tapioca starch, 4 tablespoons stock, mix to create a watery mixture, set aside.
• COOKING DIRECTIONS.
• In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
• Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
• Next add the stock mixture, stir and bring to a boil.
• Add the tofu and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.
• Mix the tapioca starch and stock, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
• Add the scallions and sesame oil, briefly toss gently� now you are almost finished.
• In individual plates add some white rice and the black bean & tofu sauce on the side or on top.
• Enjoy.
• NOTES:.
• You can substitute ingredients like using sweet oyster sauce or eliminating the salted black beans and also reducing a little of the spicy ingredients for a milder dish.
• The photo shows that I used scotch bonnet peppers which are extremely hot, so substitute other types to your liking.
• You can use the soft tofu, but it will break down more easily when stirring and also release more liquid as well.
• If you add to much stock (1/2 to 3/4 is good) or the softer types of tofu the sauce will become to thinner� and you will then need to add more of the tapioca starch mixture for a thicker sauce.
• The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of sauce found on Asian food store shelves.

TOFU WITH BLACK BEANS

Steps:

• Cut the tofu in half through its equator. Put the halves on 4 sheets of paper towels, and cover with another 4 sheets. Cover with a heavy cutting board, or a plate weighted with cans, or another similar weight. Change the towels if they become saturated. Weight the tofu for a total of 20 to 30 minutes, or as time allows. At the same time, soak the black beans in the wine or water.
• Cut the pressed tofu into 1/2-inch cubes. Put the oil in a large skillet or wok, preferably nonstick, over high heat. A minute later, add the garlic, ginger, and chiles and cook, stirring, for about 30 seconds. Drain the black beans and add them, along with the tofu and about 2 tablespoons water. Cook, stirring occasionally, until the tofu is hot, about 5 minutes. Add the scallions and stir for about 30 seconds.
• Turn off the heat, then stir in the soy sauce and sesame oil; garnish and serve.