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Garlic n Chilli

Hello I hope it's okay for me to post this here; it's a Chinese black…

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Hello I hope it's okay for me to post this here; it's a Chinese black bean sauce recipe I've adapted and veganised

Fried tofu slices in black bean sauce:

You will need
Veges suitable for stirfrying
(eg sliced or julienned carrots, sliced or julienned yams, sliced onion, sliced garlic, sliced shallots, chopped spring onions, chopped red or green capsicum, sliced mushrooms, chopped asparagus spears, soy beans, snow peas, mung bean sprouts, chopped brocolli or cauliflower heads etc)
I tend to improvise with the veges based on what we have at hand.

One block firm tofu

Cashews (optional), sesame seeds (optional)

Vegetable oil

For the sauce:
2 Tbsp fermented black beans
2 cloves garlic (crushed or finely chopped)
1/2-1 tsp dried chilli flakes, to taste
1 Tbsp soy sauce
1 tsp mushroom sauce or vegetarian oyster sauce equivalent
1 tsp sugar or other sweetener (agave syrup, apple concentrate etc)
2 tsp cornflour or arrowroot
2/3 cup vegetable stock

Combine all the sauce ingredients except the black beans and stir together. Rinse the black beans in a sieve then mash lightly with the back of a spoon or fork before adding to the sauce mixture and mixing thoroughly

Drain the tofu and press some of the excess water out, then slice the tofu thinly (about 3mm) then cut the slices in half so that you have many thin tofu slices that are roughly square.

Prepare the vegetables by stir-frying in a wok in about 1 tbsp oil for a few minutes, then set aside. Veges such as Snow peas, Mung bean sprouts or sliced Spring onions should be kept aside at this stage and only added in the final stage.

Add another tbsp or two of oil then add about half the tofu slices, stir-frying until golden brown on both sides, set aside and repeat with the remaining tofu, also if you want to add cashews you can do so at this stage.

Add the first tofu batch back into the wok, then pour the sauce mix over the tofu, mixing thoroughly until all the tofu slices are coated with the thickened sauce. Finally add the pre-prepared vegetables back into the wok, as well as any reserved vegetables in and stir fry quickly until everything is coated with the sauce. You could optionally stir through some sesame seeds at this stage.

Serves 4-6 depending on amount of veges used.

Can be served with rice or quinoa, is pretty good by itself though.

Tastes just as good if not better reheated the next day.
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