Tofu in black bean sauce
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Peanut or light sesame oil |
| 5 | eaches | Garlic cloves finely chopped |
| 1 | tablespoon | Ginger, finely grated |
| 3 | tablespoons | Chinese black beans |
| 3 | tablespoons | Onions, coarsely chopped |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Barley or rice malt |
| 2 | cups | Water |
| 3 | tablespoons | Kuzu, dissolved in... |
| ⅓ | cup | Water |
| 1 | pounds | Firm tofu, sliced |
| 2 | teaspoons | Dark sesame oil |
In a wok, heat oil until nearly smoking.
Add garlic and ginger, and stir-fry rapidly over high heat for 1 minute.
Add black beans, and stir for 30 seconds. Add onions, and stir for 2-3 minutes.
Add soy sauce, sweetener, and water. Bring to a boil.
Add kuzu. Stir with a wooden spoon until it thickens and becomes clear and shiny.
Stir in tofu and dark sesame oil, and simmer 2-3 minutes. Serve on rice with blanched Chinese greens.
John Paino & Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias