Tofu with black bean sauce- classic Chinese stir-fry recipe
Have you ever tried cooking tofu with black bean sauce?
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.
Black bean sauce is not just raw black beans ground into a sauce. It is a paste or sauce made from fermented black beans. Don't be put off by the word fermentation - it's a process that can develop a lot of flavor. Think of cheese, which is a product of milk fermentation. Fermentation also gives black beans an intense umami flavor that is perfect for cooking Chinese dishes.
Now, let's think of tofu as a blank canvas. It has texture but not much flavor on its own. This makes it the perfect vehicle to absorb any flavor, and of course, the black bean sauce added to it.
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Recipe:
(Please download the recipe and read the full details at )
Ingredients A
500g firm tofu
3 tbsp vegetable oil
1 medium size onion, sliced
1 tsp chili oil (optional)
3 cloves garlic, chopped
1 tsp grated ginger
2 tbsp fermented black bean sauce
2 stalks of green onions, cut into one-inch sections
Ingredients B
1 tbsp Shaoxing wine
1 tsp sesame oil
1/2 tsp light soy sauce
1 tsp sugar
1/4 tsp ground white pepper
2 tbsp water
Ingredients C
1 tbsp toasted sesame seeds
Method:
Pan-fry the tofu
- Drain the excess water from the tofu and place it on a paper towel to absorb the remaining water.
Cut the tofu into approximately 1/4-inch thick pieces.
- Place the tofu on a plate and wait for ten minutes. Remove any water if there is water releasing further from the tofu.
- Add vegetable oil to a pan. Place the tofu single layer in the pan. Over medium-high heat, pan-fry the tofu until it becomes golden brown.
- Once done, remove the tofu from the pan and set it aside.
Prepare the sauce
- Heat the remaining oil in the pan to sauté the sliced onion.
- Once the onion turns slightly brown and aromatic, add the garlic, black bean paste, and seasonings.
- Add the seasonings (Ingredients B) to the pan.
- Then, return the pan-fried tofu slices to the pan and carefully flip them to coat them with the black bean sauce.
- Transfer to the serving plate. Sprinkle some toasted sesame seeds on top to serve.
#blackbeansauce #tofurecipe
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Website:
Chinese Beef, Green peppers with Black Bean Sauce recipe by King Palace Chinese Restaurant
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Beef and Black Bean Recipe courtesy of King Palace Restaurant in Orpington.
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BLACKBEAN BEEF EXACTLY LIKE TAKEOUT #SHORTS
Recipe down below...
Ingredients
Marinate:
200g of beef
1 tsp of chicken powder
1 tsp of Yum Yum
1/2 tsp of salt
1/2 tsp of sugar
1/2 tsp baking powder
A pinch of white pepper
1 tbs vegetable oil
2tbs water
1 tbs corn starch
Black bean sauce:
1 tbs black bean paste
1 cup Chinese chicken stock (seasoned with Chicken powder, salt, sugar and white pepper)
1 tbs oyster sauce
1 tsp dark soy
1 tsp garlic minced
1 tbs potato starch slurry (1 tsp starch and 1 tbs water)
Vegetables:
20g Capsicum
20g carrot slices
20g broccoli
5g bamboo shoots
10g brown onions
Method:
1. Marinade your choice of protein overnight with the above ingredients
2. On your wok add 2 ladles of oil and velvet your meat for 2 mins or until cooked.
3. Strain the beef and put it aside.
4. On your wok add garlic and black bean paste and onion to cook till fragrant.
5. Add all the veggies into your wok and cook for 2 minutes.
6. Add the beef back into the wok and toss for 1 minute.
7. Add the remaining seasonings back into the wok.
8. Around the side of the wok, add 1 tsp of sesame oil and 1 tbs of Shaoxing wine. At this stage your home should smell like a Chinese restaurant.
9. Thicken it with potato starch slurry
10. Serve and enjoy!
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Asian Chicken & Green Beans Stir Fry with Black Bean Sauce Recipe
This Asian chicken and green beans stir fry is easy and delicious with a black bean garlic sauce.. The black bean sauce is fermented black beans and has a deep rich salty flavor.. Come join me and I will show you step by step how to make this delicious Asian chicken and green bean stir fry.
#chickenstirfry #greenbeans #chinesecooking #tesscooks4u #wokcooking #chinesefood #recipes #recipe
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Asian Recipes by Tess Cooks4u
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Asian Chicken and Green Beans with Black Bean Sauce Recipe
INGREDIENTS:
2 cups green beans - cleaned and ends cut
1/4 cup diced onions
4 mini carrots sliced
1 tbsp. minced garlic
2 tsp. minced ginger
1 tbsp. black bean sauce
1/4 cup water or broth
1 tbsp. ShaoXing cooking wine
1 tsp. dark mushroom flavor soy sauce
1 tsp. sugar
1 tsp. chili sambal - optional
cornstarch slurry - 2 tsp. cornstarch and 1 tbsp. water
*Blanch green beans and carrots for 30-60 seconds depending on size
of green beans.
Place in cold water bath to stop cooking. Drain.
Chicken marinade:
1 cup sliced chicken
pinch of salt
1 tsp. ShaoXing cooking wine
1/2 tsp. Sesame oil
1 tsp. cornstarch
*Mix above ingredients in a bowl and let rest for 10 minutes
*In a wok on high heat, add oil and chicken and spread out.
Do not stir for 15-20 seconds. Then cook and stir for 2-3 minutes
or until done. Remove from pan.
In a wok or pan on medium high heat add oil, minced garlic and ginger.
Cook and stir for 15 seconds and add diced onions and black bean sauce.
Cook and stir for a minute and add blanched green beans and carrots.
Stir to combine.
Add water, Shaoxing cooking wine, sugar and chili sambal.
Stir to combine.
Add dark soy sauce and chicken/juices back into the pan.
Cook and stir to combine.
Add a couple spoonfulls of the cornstarch slurry.
Cook and stir for about 30 seconds and serve.
Enjoy.
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Lee Kum Kee Lkk Black Bean Garlic Sauce
I use the Kadoya Pure Sesame Oil
Marukan Rice Vinegar 24 Oz.
SHAOXING Rice Cooking Wine
Pearl River Bridge is my favorite brand of dark soy sauce.
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The key steps to making the PERFECT beef in black bean sauce!
Perfect homemade Chinese-style beef in black bean sauce - it's rich and delicious - full of umami flavour.
I'm going to show you how to make the most tender velvet beef - even using a cheap cut of beef, and also how to make your own black bean sauce.
If you're short on time, I've included a shortcut, using shop-bought sauce too!
Free printable recipe is available on our site:
Ingredients:
Black Bean Sauce:
4 tablespoons fermented black beans
1 tablespoon sesame oil
1 tablespoon rapeseed oil
3 cloves minced garlic
1 tablespoon minced ginger
2 tablespoon Shaoxing Chinese rice wine - or use dry sherry
2 tablespoons dark soy sauce
1 teaspoon rice vinegar
2 teaspoons granulated or caster sugar
½ teaspoon ground black pepper
180 ml ¾ cup chicken or vegetable stock
1 tablespoon cornflour (cornstarch in USA) mixed with 3 tablespoons cold water to form a slurry
Beef:
400 g (14 oz) beef steak sliced into thin strips, against the grain *see note 1
1 teaspoon bicarbonate of soda
Also:
1 pinch of salt
½ teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon rapeseed/avocado or other neutral oil
1 onion peeled and chopped into chunky pieces
1 red bell pepper deseeded and chopped into chunky pieces
1 green bell pepper deseeded and chopped into chunky pieces
To serve:
Boiled rice
Sliced spring onions scallions
Mixed sesame seeds
Instructions:
Soaking the black beans:
1. Start by soaking the fermented black beans. Place in a bowl and cover with cold water. Leave to soak for one hour.
Velveting the beef:
1. Now velvet the beef. Place the beef in a bowl and sprinkle over the bicarbonate of soda.
2. Rub the bicarbonate of soda into the beef so it’s thoroughly coated.
3. Cover and place in the refrigerator for 30 minutes.
4. Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels. Place in a bowl, ready to use in your stir fry.
Making the black bean sauce:
1. Once the beans have soaked for an hour, drain and thoroughly rinse them.
2. Place the drained black beans in a bowl and give them a bit of a mash with the back of a fork. I like to mash up about three-quarters and leave the rest whole.
3. Add the sesame and rapeseed oil to a small saucepan. Heat over a medium heat.
4. Add the garlic, ginger and black beans and fry for one minute, stirring often, until fragrant.
5. Add the rice wine, soy sauce, rice vinegar, sugar, pepper and stock.
6. Stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.
7. Stir in half the cornflour slurry to thicken the sauce. Add more if you'd like the sauce thicker, then turn off the heat.
Bringing it all together:
1. Toss the tenderised beef in the salt and pepper.
2. Heat the two oils oil in a wok over a high heat.
3. Add the beef and fry, stirring often, for 2-3 minutes, until the beef is just cooked.
4. Add the onion, red and green peppers and fry for a further 2-3 minutes, stirring often, until slightly softened.
5. Add the black bean sauce, fry, stirring often, for 1-2 minutes, until the sauce is heated through.
6. Serve over boiled rice, topped with spring onions and sesame seeds.
Notes
Don't want to make your own black bean sauce?
Replace the black bean sauce in this recipe with 250ml store-bought black bean sauce. *Flavour tip* - Check the ingredients on the side of the bottle, if it doesn't contain garlic and ginger, add 3 minced cloves of garlic and 1 tablespoon of minced ginger into the stir fry at the the same time as the onions and peppers.
Don't want to velvet the beef?
The velveting process is needed for cheaper, more tough cuts of meat, to make them more tender.If you don't want to velvet the beef, but you still want tender, juicy meat, you'll need to go with a more expensive cut of steak - such as ribeye or sirloin. Slice the steak into thin strips, against the grain, before using.
#fakeaway #Recipe #stirfry