Then, return the pan-fried tofu slices to the pan and carefully flip them a few times, ensuring they do not break.You can add some water if you prefer more sauce.Mix all the seasonings (Ingredients B in the recipe) in a small bowl, then add to the pan.Once the onion turns slightly brown and aromatic, add the garlic, black bean paste, and seasonings.Heat the remaining oil in the pan to sauté the sliced onion.There will be some excess oil in the pan, which can be used to saute the garlic and other ingredients in the next step. Once done, remove the tofu from the pan and set it aside.Over medium-high heat, pan-fry the tofu until it becomes golden brown, which should take about five minutes for each side. Place the tofu single layer in the pan.For those who prefer a spicier version, chili oil can be added instead of pure vegetable oil to fry the tofu.A cast iron or a non-stick pan is recommended to prevent the tofu from sticking to the surface. To start frying the tofu, add vegetable oil to a pan.Remove any water if there is water releasing further from the tofu. Place the tofu on a plate and wait for ten minutes.Next, cut the tofu into approximately 1/4-inch thick pieces.First, drain the excess water from the tofu and place it on a paper towel to absorb the remaining water.It is a two-step process involving pan-frying the tofu and mixing it with the black bean sauce. The step-by-step instructions to prepare black beans tofu

If you’re a vegetarian, you can find a suitable vegetarian oyster sauce (a mushroom extract) in most Asian grocery stores. You can also add some oyster sauce to the seasoning mix. Black pepper is a great alternative to white pepper. If you don’t have Shaoxing wine, you can use any rice wine or sherry instead. I use sesame oil, light soy sauce, Shaoxing wine, and ground white pepper for my recipe. Lastly, if you prefer your dish to be spicy, add some chili oil, chili flakes, or chopped red chilies.I keep this recipe basic, so I did not use these items in my recipe. Besides, you can add other vegetables like green beans, green peppers, shiitake mushrooms, or even red peppers to enrich the color of the dish.Some chopped garlic – one to two tablespoons per pound of tofu is sufficient.I include some green onions cut into one to two-inch sections.Store-bought Chinese black bean sauce can be used straight out of the bottle, which is what I use. If you’re using dry fermented black beans, soak them in water for a few minutes to remove the excess saltiness, drain, and be ready to use. When it comes to black beans, you have two options: dry fermented black beans or store-bought black bean garlic sauce, both of which can be found at most Asian markets. Tofu is a key ingredient in this dish, and it’s best to use medium-hard tofu as silken tofu is too soft and fragile during stir-frying.īlack beans. The main ingredients for tofu with black bean sauce As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. This makes it the perfect vehicle to absorb any flavor, and of course, the black bean sauce added to it.īefore we get into the details of preparing this dish, let’s look at all the essential ingredients for this tofu recipe. It has texture but not much flavor on its own.

Now, let’s think of tofu as a blank canvas. Fermentation also gives black beans an intense umami flavor that is perfect for cooking Chinese dishes. Think of cheese, which is a product of milk fermentation. Don’t be put off by the word “fermentation” – it’s a process that can develop a lot of flavor.

It is a paste or sauce made from fermented black beans. It may sound unusual to anyone who does not cook Asian food often, but it is a classic everyday home dish for the Chinese, especially among the Cantonese.īlack bean sauce is not just raw black beans ground into a sauce. Have you ever tried cooking tofu with black bean sauce?

Asian black bean recipes