Cantonese Style Tofu In Black Bean Sauce Recipes

Steps:

• Wrap the tofu slabs in paper towels or a cotton towel, and set a heavy weight, such as a cast-iron skillet on top. Let them stand for 30 minutes to press out excess water. Then cut them into slices about 1/2" thick and 2 1/2" long. Put them in a bowl.
• Mix the soy sauce, garlic sesame oil and oil and combine together for a marinade and pour it over the tofu slices. Toss lightly to coat, cover with plastic wrap, and let the tofu sit at room temperature for 30 minutes.
• In a mixing bowl combine vegetable broth, soy sauce, wine, sugar and cornstarch and set aside until needed.
• Heat a heavy skillet and add 2 1/2 tbsp of the oil. When hot, arrange some of the tofu slices in the pan and sear over very high heat for 2 to 3 minutes on each side, or until golden brown. Remove with a slotted spoon and drain. Reheat the pan and continue frying the remaining slices. Remove and drain.
• Heat the pan again, add the remaining 1 tbsp oil and heat until hot, about 30 seconds and then add the minced seasonings. Stir-fry about 15 seconds, until fragrant, and then add the onions and bell peppers. Toss lightly with a slotted spoon or spatula over high heat and cook about 2 minutes, until the onions and peppers are slightly tender. Add the snow peas and the sauce, and toss lightly until the sauce has thickened. Add the fried tofu slices and stir the vegetables and sauce with a spatula to coat them. Scoop the tofu and vegetables onto a platter and serve with steamed rice.

Steps:

• Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
• In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
• When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
• Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

Steps:

• Coat eggplant cubes in flour.
• Fry in oil 4 minutes.
• Add tofu; fry for 4 minutes until golden.
• Add black bean sauce to coat.
• Done.