| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Vegan | 1 | servings |
INGREDIENTS
| 2 | Blocks firm tofu; cubed 3/4" x 3/4" or so, (see note) | |
| 3 | Cloves garlic; minced | |
| 2 | Quarter-sized pieces of ginger; minced | |
| 2 | tb | Oil |
| 2 | Green onions; chopped, (green and white parts) (up to 3) | |
| 1 | ts | Fermented black beans; rinsed briefly in water to remove some of the salt, then coarsely chopped |
| 1 | tb | Black bean sauce |
| 1 | c | Vegetable stock or water |
| 1 | tb | Sesame oil |
INSTRUCTIONS
For the poster who wanted to hide the tofu in dishes, this is my best "hidden tofu" recipe. See if you can taste that tofu now! Use deep fried tofu to get a really spongy tofu -- soaks up the sauce like there's no tomorrow. Heat oil in large skillet or wok. Add the ginger and garlic; saute for about 20 seconds until the aroma "explodes" (as my book says). Add the black beans and the green onion and saute for about 10 seconds. Stir in the black bean paste and veg. stock; mix well. Add the tofu cubes. Turn the heat down to maintain a strong simmer; cover and let cook about 20 minutes. Add the sesame oil and give a brief stir. Serve. This goes well with rice or with rice sticks (bean threads). Note: If you deep fry the tofu first, it will absorb more of the black bean sauce. You can buy frozen deep fried tofu at many asian food stores, if you want to avoid the trouble. You probably want to cut store-bought deep fried tofu into smaller pieces; it can be in huge chunks. Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.
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