46. Tofu in Black Bean Sauce

Look for fermented black beans at your Asian grocer, do not use ones you might find in Mexican cooking! Pictured with pre-fried tofu (so step of frying tofu was skipped), and some bean shoots (wouldn’t want them to go bad in the fridge!).

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Step 1

Put the rice on to cook in the method you prefer.

Step 2

Prepare the tofu by cutting it into small flat squares about 1 cm thick. Dry them with paper towel. Get a fry pan with 3 tbsp of the vegetable oil really really hot, and fry the tofu for a few minutes on each side, until golden. Remove from the oil and set aside.

Step 3

Heat a wok with the remaining 1 tbsp of vegetable oil, and stir fry, beginning with the garlic, black beans, and white part of the spring onions. Make sure the onion doesn’t burn, then add the bok choy, Shaoxing wine, soy sauce, sugar, white pepper, and stock. When back at the boil, add the corn starch slurry, and stir to thicken for a minute. When it begins to thicken, add the tofu back in, along with the spring onion, and turn off the heat. Drizzle the sesame oil, and combine everything to coat before serving atop rice.