Friday, 11 July 2008

Tofu in black bean sauce

I love tofu, consequently I cook tofu for dinner. Now guess who else in our house likes it too...Hubby. He always used to turn his nose up at the sound of the, but now really enjoys it. Probably because he learned that I didn't really care if he liked it or not, I was cooking it and he had to eat it :) Of course he will deny that he likes it completely, to all of his red-meat-eating friends and family :)

Anyway, because we do eat a fair amount of tofu I am always on the search for new recipes to use it in. I stumbled across this one here on Epicurious the other day. I made a few minor alterations but it was soooo good! I think it was the black bean sauce that got me, as oddly it is something I have been craving for awhile.

Stir-Fried Tofu in Black Bean sauce:

Tofu and spicy black bean sauce


-15 shiitake mushrooms
-1 tablespoon cornstarch
-1 cup chicken broth
-2 tablespoons soy sauce
-1 tablespoon rice vinegar
-1 1/2 teaspoons sugar
-1/4 teaspoon coarse salt

-3 tablespoons peanut oil
-1 small leek (white and pale green parts only), cut into matchstick-size strips
-2 tablespoons black bean sauce
-2 tablespoons grated fresh ginger
-4 garlic cloves, minced
-2 teaspoons hot sauce
-1/4 teaspoon black pepper
-1 package medium tofu cubed

Trim ends from mushrooms and chop finely.

Dissolve cornstarch in 2 tablespoons broth. Stir in remaining broth, soy sauce, vinegar, sugar, and salt. Whisk together.

Heat oil in heavy large wok or nonstick skillet over high heat. Add mushrooms; stir-fry until browned, about 3 minutes. Add leek; stir-fry until beginning to brown. Add black beans, ginger, garlic, chili-garlic sauce, and peppercorns; stir-fry until fragrent.

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.

Serve over fresh rice, and Enjoy!

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