Tofu with Black Bean Sauce - 豉汁豆腐

Method9 steps · about 40 min

1. 1

   Step 1: Cut the firm tofu (450 g) into ¼-inch-thick squares. Pat each piece dry with paper towel and set it aside.

   Uses 450 g firm tofu

   
2. 2

   Step 2: Rinse and drain the whole fermented black beans (2 tbsp). Wash and cut the scallions (2) into large pieces, keeping whites and greens separate. Mince the garlic (2 cloves). If using the three dried chillies, deseed and chop them. Have the seasonings ready before heating the pan.

   Uses 2 cloves garlic, minced · 2 tbsp whole fermented black beans, rinsed and drained · 2 scallions, cut into large pieces with whites and greens separated · 3 dried red chillies, deseeded and chopped, optional · Water, for rinsing the fermented black beans and washing the scallions

   
3. 3

   Step 3: Mix the 1 tsp cornstarch with the separate 2 tbsp slurry water until evenly dispersed. Set the slurry nearby; stir it again just before adding it.

   Uses 1 tsp cornstarch, for the slurry · 2 tbsp water, for the cornstarch slurry

4. 4

   Step 4: Heat a clean wok or cast-iron skillet over high heat until it just begins to smoke, then lower to medium and add 2 tbsp of the oil. Pan-fry the dried tofu on both sides until lightly golden. Turn off the heat and lift the tofu onto a plate, leaving any excess pan oil behind.

   Uses Dried tofu squares · 2 tbsp of the 3 tbsp cooking oil

   
5. 5

   Step 5: Put the wok over medium heat. Add the remaining 1 tbsp oil, the prepared garlic, rinsed fermented beans, scallion whites and optional chopped chillies.

   Uses Remaining 1 tbsp cooking oil · All minced garlic from the two-clove supply · All the rinsed, drained beans from the 2 tbsp supply · Only the white parts of the two prepared scallions · Only the three prepared chillies, if using

6. 6

   Step 6: Stir the aromatics for about 1 minute, watching the garlic so it does not burn.

   Cook the aromatics · 1 minUses Aromatics and oil in the wok

   
7. 7

   Step 7: Return the lifted golden tofu to the wok. Add the 1 tbsp Shaoxing wine, ½ tbsp light soy sauce, ½ tsp sesame oil, ¼ tsp white pepper, ¼ tsp sugar and all reserved scallion greens. Stir-fry gently without breaking the tofu until the mixture bubbles. Stir the prepared slurry again to suspend the cornstarch.

   Uses Cooked aromatics in the wok · Only the golden tofu lifted from its frying pan oil · 1 tbsp Shaoxing wine · ½ tbsp light soy sauce · ½ tsp sesame oil · ¼ tsp ground white pepper · ¼ tsp sugar · All the reserved green parts of the two scallions

   
8. 8

   Step 8: Add all the restirred slurry to the bubbling tofu. Stir gently and promptly until the sauce thickens, loses its raw starch taste and evenly coats the hot tofu.

   Uses The seasoned tofu in the wok and the nearby restirred slurry ready to add

9. 9

   Step 9: Serve the tofu immediately, with optional ready steamed rice on the side.

   Uses The cooked tofu and coating sauce lifted for serving · Ready steamed rice, to serve if desired