Tofu With Black Beans Recipes
PANFRIED TOFU WITH CHINESE BLACK BEAN SAUCE
Steps:
- Rinse the tofu, then cut crosswise into 6 slices. Put slices between several layers of paper towels and let drain while making the sauce. (You'll likely have to replace the paper towels at least once.)
- Prep the seasonings for the sauce: Peel the garlic cloves and the ginger, then quarter the ginger. Turn on your food processor and drop the garlic and ginger through the feed tube; they'll be minced in no time. Stop the machine and the black beans in a small sieve until the water runs clear. Add them to the food processor and pulse until coarsely chopped.
- For the liquid portion of the sauce, stir together the water, soy sauce, Sherry, maple syrup, vinegar, and the cornstarch until the cornstarch is evenly suspended. Now you're ready to cook the sauce!
- Generously film the bottom of a heavy 2-quart saucepan with the vegetable oil and heat over moderately high heat until hot but not smoking. Stir-fry the seasonings until fragrant, less than a minute. Stir the cornstarch mixture and add it to the pan. Whisk the sauce occasionally while bringing it to a boil and simmer 1 minute. Then set the sauce aside while you fry the tofu.
- Generously film the bottom of a 12-inch nonstick skillet with vegetable oil and heat over high heat until hot but not smoking. Blot up any excess moisture on the tofu with a paper towel before laying in the skillet. Fry the slices on all sides (forgo the short ends), turning them only when the undersides are golden and crisp, 5 to 8 minutes total. (You may need to lower the heat as the frying progresses.) Give the tofu one last flip on a paper towel to sop up any stray oil and reheat the sauce.
- Serve with rice and broccoli, pouring sauce over all.
TOFU AND BLACK BEANS
Make and share this Tofu and Black Beans recipe from Food.com.
Provided by AbbeL
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mash tofu with spices with a fork until well combined.
- heat oil over medium heat with garlic and 2/3 of the onions.
- add tofu and cook until moisture is gone (10-12 minutes).
- add beans and the rest of the onions and cook 2 min.
Nutrition Facts : Calories 275.5, Fat 8.4, SaturatedFat 1.5, Sodium 323.2, Carbohydrate 36.3, Fiber 9.2, Sugar 1.4, Protein 18.2
TOFU WITH BLACK BEANS
If you're a tofu fan, chances are you're always on the lookout for ways to spice it up. This is one of the best. For a meatier texture, use the technique in step 1 of the previous recipe. For a bigger stir-fry, add some vegetables-red bell peppers are nice. Salted black beans are sold in supermarkets and in every Chinese store. They're almost always soaked before being used.
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Cut the tofu in half through its equator. Put the halves on 4 sheets of paper towels, and cover with another 4 sheets. Cover with a heavy cutting board, or a plate weighted with cans, or another similar weight. Change the towels if they become saturated. Weight the tofu for a total of 20 to 30 minutes, or as time allows. At the same time, soak the black beans in the wine or water.
- Cut the pressed tofu into 1/2-inch cubes. Put the oil in a large skillet or wok, preferably nonstick, over high heat. A minute later, add the garlic, ginger, and chiles and cook, stirring, for about 30 seconds. Drain the black beans and add them, along with the tofu and about 2 tablespoons water. Cook, stirring occasionally, until the tofu is hot, about 5 minutes. Add the scallions and stir for about 30 seconds.
- Turn off the heat, then stir in the soy sauce and sesame oil; garnish and serve.
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- Whisk together all of the ingredients for the black bean sauce with the exception of the cornstarch and water slurry. In a separate bowl, whisk together the cornstarch and tablespoon of water, then add it to the rest of the sauce and stir to combine.
- Drain the tofu and rinse under cold water. Cut the tofu into 4 slabs, then cut each of those in half to make squares. Cut each square in half on the diagonal to make triangles. Lay the tofu on a clean towel or paper towels, blot the top, then leave to air dry as you heat the oil.
- Heat 1 1/2 -2 cups of oil in a wok or a large pot over medium heat. Test the oil by inserting a wooden skewer or the handle of a wooden spoon. When the oil bubbles and boils around the wood, it is hot enough.
- Fry the tofu in 2-3 batches so as not to over crowd the wok or pot. Gently transfer the tofu into the oil and let fry for 2-3 minutes, flipping halfway through. The tofu will turn a pale golden color. Remove with a slotted spoon or spider strainer and place on a paper towel lined plate for excess oil to drain. Repeat with remaining tofu. Be careful of splattering oil.
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- Cut the tofu into ¼-inch thick squares. Pat each piece of tofu dry with a paper towel, and set aside.
- Place a clean wok or cast iron skillet over high heat until it just starts to smoke. This is an important step to prevent the tofu from sticking. Turn the heat down to medium, and add 2 tablespoons of oil to coat your pan. Pan-fry the tofu on both sides until lightly golden brown. Turn off the heat, and transfer the tofu to a plate.
- Over medium heat, and add 1 tablespoon of oil to your wok, along with the garlic, black beans, the white parts of the scallions, and the chopped chilies. Depending on how hot your chilies are, as well as your own tolerance for spice, you may want to use more or fewer chilies––or none at all. I used 7 dried chilies, de-seeded.
- Stir and cook everything for a minute, taking care not to burn the garlic. Add in the tofu, the Shaoxing wine, light soy sauce, sesame oil, white pepper, sugar, and the green parts of the scallions.
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