Guest guest Posted December 2, 2008 Report Share Posted December 2, 2008 I'll repost this with a proper title. The aroma is just exquisite. Ingredients 14 oz Tofu, Firm or Extra firm, cut into 1/2 " x 1/2 " x 1-1/2 " 3/4 cups canola oil or peanut oil 2 cloves garlic, minced 1 heaping tsp of fermented black beans, mashed or chopped 1 bell pepper, julienned (or mix 1/2 red + 1/2 green) 1/2 Red Onion, cut into wedges 2 Scallions (also called spring or green onions) 1 heaping tsp of corn starch 1 tsp soy sauce 1/2 tsp sugar 1/3 cup water (for corn starch slurry) 1/2 tsp of Sambal Oelek (hot chili sauce), optional Pat dry the tofu as you heat the oil in a non-stick skillet. Use a pair of wooden chopsticks to test the oil (the tip of chopstick should fizzle when the oil is hot enough). Using the chop stick, gently place the half of your tofu into the oil. Work quickly and use a oil screen to minimize splatter. After browning one side, about 2 minutes, turn them over to brown the other side. Remove the tofu when browned onto a plate with paper towels. Fry the second batch. (You can of course fry them all at once if you used more oil and used a " spider " for turning and picking up the tofu. Or you can buy the tofu pre-fried in the Asian grocery). The oil can be saved for other uses. Combine the corn starch, soy sauce sugar and water to make a slurry. Heat up a wok or large skillet with a two tablespoons of oil, in high heat to near smoking. Add the fermented black beans and garlic and " chow " for one second, and immediately add the bell peppers. Sauté for 30 seconds and add onion wedges and scallions and sauté for another 30 seconds and return the fried tofu into the wok and combine for another 30 seconds. Add optional sambal. Add corn starch slurry to thicken. Enjoy! Limit the amount of tofu you consume, perhaps once every two weeks. Fermented soy products like tempé or miso are much better for you. Those you can eat everyday. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 Where do you get fermented black beans, or can you ferment them yourself -- and how? This recipe sounds really good -- the best way I've had tofu is fried! Thanks! Audrey S. On Tue, Dec 2, 2008 at 3:10 PM, kitiany <Kitiany wrote: > I'll repost this with a proper title. > The aroma is just exquisite. > > Ingredients > 14 oz Tofu, Firm or Extra firm, cut into 1/2 " x 1/2 " x 1-1/2 " > 3/4 cups canola oil or peanut oil > 2 cloves garlic, minced > 1 heaping tsp of fermented black beans, mashed or chopped > 1 bell pepper, julienned (or mix 1/2 red + 1/2 green) > 1/2 Red Onion, cut into wedges > 2 Scallions (also called spring or green onions) > 1 heaping tsp of corn starch > 1 tsp soy sauce > 1/2 tsp sugar > 1/3 cup water (for corn starch slurry) > 1/2 tsp of Sambal Oelek (hot chili sauce), optional > > Pat dry the tofu as you heat the oil in a non-stick skillet. Use a > pair of wooden chopsticks to test the oil (the tip of chopstick > should fizzle when the oil is hot enough). Using the chop stick, > gently place the half of your tofu into the oil. Work quickly and > use a oil screen to minimize splatter. After browning one side, > about 2 minutes, turn them over to brown the other side. Remove the > tofu when browned onto a plate with paper towels. Fry the second > batch. (You can of course fry them all at once if you used more oil > and used a " spider " for turning and picking up the tofu. Or you can > buy the tofu pre-fried in the Asian grocery). The oil can be saved > for other uses. > > Combine the corn starch, soy sauce sugar and water to make a slurry. > Heat up a wok or large skillet with a two tablespoons of oil, in high > heat to near smoking. Add the fermented black beans and garlic and > " chow " for one second, and immediately add the bell peppers. > Sauté for 30 seconds and add onion wedges and scallions and sauté > for another 30 seconds and return the fried tofu into the wok and > combine for another 30 seconds. Add optional sambal. Add corn starch > slurry to thicken. > > Enjoy! > > Limit the amount of tofu you consume, perhaps once every two > weeks. Fermented soy products like tempé or miso are much better for > you. Those you can eat everyday. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2008 Report Share Posted December 6, 2008 Asian grocery stores almost always have it, and I found mine at World Market if you have one of those around. I used to order it here until I found it at World Market: http://importfood.com/salk0801.html , " Audrey Snyder " <AudeeBird wrote: > > Where do you get fermented black beans, or can you ferment them yourself -- > and how? > This recipe sounds really good -- the best way I've had tofu is fried! > Thanks! > > Audrey S. > > On Tue, Dec 2, 2008 at 3:10 PM, kitiany <Kitiany wrote: > > > I'll repost this with a proper title. > > The aroma is just exquisite. > > > > Ingredients > > 14 oz Tofu, Firm or Extra firm, cut into 1/2 " x 1/2 " x 1-1/2 " > > 3/4 cups canola oil or peanut oil > > 2 cloves garlic, minced > > 1 heaping tsp of fermented black beans, mashed or chopped > > 1 bell pepper, julienned (or mix 1/2 red + 1/2 green) > > 1/2 Red Onion, cut into wedges > > 2 Scallions (also called spring or green onions) > > 1 heaping tsp of corn starch > > 1 tsp soy sauce > > 1/2 tsp sugar > > 1/3 cup water (for corn starch slurry) > > 1/2 tsp of Sambal Oelek (hot chili sauce), optional > > > > Pat dry the tofu as you heat the oil in a non-stick skillet. Use a > > pair of wooden chopsticks to test the oil (the tip of chopstick > > should fizzle when the oil is hot enough). Using the chop stick, > > gently place the half of your tofu into the oil. Work quickly and > > use a oil screen to minimize splatter. After browning one side, > > about 2 minutes, turn them over to brown the other side. Remove the > > tofu when browned onto a plate with paper towels. Fry the second > > batch. (You can of course fry them all at once if you used more oil > > and used a " spider " for turning and picking up the tofu. Or you can > > buy the tofu pre-fried in the Asian grocery). The oil can be saved > > for other uses. > > > > Combine the corn starch, soy sauce sugar and water to make a slurry. > > Heat up a wok or large skillet with a two tablespoons of oil, in high > > heat to near smoking. Add the fermented black beans and garlic and > > " chow " for one second, and immediately add the bell peppers. > > Sauté for 30 seconds and add onion wedges and scallions and sauté > > for another 30 seconds and return the fried tofu into the wok and > > combine for another 30 seconds. Add optional sambal. Add corn starch > > slurry to thicken. > > > > Enjoy! > > > > Limit the amount of tofu you consume, perhaps once every two > > weeks. Fermented soy products like tempé or miso are much better for > > you. Those you can eat everyday. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2008 Report Share Posted December 7, 2008 I do have a World Market not far away -- I love looking at their foods section, even though half the time, I'm not sure what the things are! Thanks! Audrey S. On Sat, Dec 6, 2008 at 5:42 PM, jackiwolfe <jwolfe417 wrote: > Asian grocery stores almost always have it, and I found mine at World > Market if you have one of those around. I used to order it here > until I found it at World Market: http://importfood.com/salk0801.html > > <%40>, > " Audrey Snyder " > <AudeeBird wrote: > > > > Where do you get fermented black beans, or can you ferment them > yourself -- > > and how? > > This recipe sounds really good -- the best way I've had tofu is > fried! > > Thanks! > > > > Audrey S. > > > > On Tue, Dec 2, 2008 at 3:10 PM, kitiany <Kitiany wrote: > > > > > I'll repost this with a proper title. > > > The aroma is just exquisite. > > > > > > Ingredients > > > 14 oz Tofu, Firm or Extra firm, cut into 1/2 " x 1/2 " x 1-1/2 " > > > 3/4 cups canola oil or peanut oil > > > 2 cloves garlic, minced > > > 1 heaping tsp of fermented black beans, mashed or chopped > > > 1 bell pepper, julienned (or mix 1/2 red + 1/2 green) > > > 1/2 Red Onion, cut into wedges > > > 2 Scallions (also called spring or green onions) > > > 1 heaping tsp of corn starch > > > 1 tsp soy sauce > > > 1/2 tsp sugar > > > 1/3 cup water (for corn starch slurry) > > > 1/2 tsp of Sambal Oelek (hot chili sauce), optional > > > > > > Pat dry the tofu as you heat the oil in a non-stick skillet. Use a > > > pair of wooden chopsticks to test the oil (the tip of chopstick > > > should fizzle when the oil is hot enough). Using the chop stick, > > > gently place the half of your tofu into the oil. Work quickly and > > > use a oil screen to minimize splatter. After browning one side, > > > about 2 minutes, turn them over to brown the other side. Remove > the > > > tofu when browned onto a plate with paper towels. Fry the second > > > batch. (You can of course fry them all at once if you used more > oil > > > and used a " spider " for turning and picking up the tofu. Or you > can > > > buy the tofu pre-fried in the Asian grocery). The oil can be saved > > > for other uses. > > > > > > Combine the corn starch, soy sauce sugar and water to make a > slurry. > > > Heat up a wok or large skillet with a two tablespoons of oil, in > high > > > heat to near smoking. Add the fermented black beans and garlic and > > > " chow " for one second, and immediately add the bell peppers. > > > Sauté for 30 seconds and add onion wedges and scallions and sauté > > > for another 30 seconds and return the fried tofu into the wok and > > > combine for another 30 seconds. Add optional sambal. Add corn > starch > > > slurry to thicken. > > > > > > Enjoy! > > > > > > Limit the amount of tofu you consume, perhaps once every two > > > weeks. Fermented soy products like tempé or miso are much better > for > > > you. Those you can eat everyday. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2008 Report Share Posted December 7, 2008 Oh I buy it anyway even if I don't know what things are. Half the fun is the adventure of making something out of it and most of the time it's a pleasant surprise. Donna Sent via BlackBerry from T-Mobile " Audrey Snyder " <AudeeBird Sun, 7 Dec 2008 11:05:56 Re: Re: Fried Tofu in Black Bean Sauce I do have a World Market not far away -- I love looking at their foods section, even though half the time, I'm not sure what the things are! Thanks! Audrey S. On Sat, Dec 6, 2008 at 5:42 PM, jackiwolfe <jwolfe417 wrote: > Asian grocery stores almost always have it, and I found mine at World > Market if you have one of those around. I used to order it here > until I found it at World Market: http://importfood.com/salk0801.html > > <%40>, > " Audrey Snyder " > <AudeeBird wrote: > > > > Where do you get fermented black beans, or can you ferment them > yourself -- > > and how? > > This recipe sounds really good -- the best way I've had tofu is > fried! > > Thanks! > > > > Audrey S. > > > > On Tue, Dec 2, 2008 at 3:10 PM, kitiany <Kitiany wrote: > > > > > I'll repost this with a proper title. > > > The aroma is just exquisite. > > > > > > Ingredients > > > 14 oz Tofu, Firm or Extra firm, cut into 1/2 " x 1/2 " x 1-1/2 " > > > 3/4 cups canola oil or peanut oil > > > 2 cloves garlic, minced > > > 1 heaping tsp of fermented black beans, mashed or chopped > > > 1 bell pepper, julienned (or mix 1/2 red + 1/2 green) > > > 1/2 Red Onion, cut into wedges > > > 2 Scallions (also called spring or green onions) > > > 1 heaping tsp of corn starch > > > 1 tsp soy sauce > > > 1/2 tsp sugar > > > 1/3 cup water (for corn starch slurry) > > > 1/2 tsp of Sambal Oelek (hot chili sauce), optional > > > > > > Pat dry the tofu as you heat the oil in a non-stick skillet. Use a > > > pair of wooden chopsticks to test the oil (the tip of chopstick > > > should fizzle when the oil is hot enough). Using the chop stick, > > > gently place the half of your tofu into the oil. Work quickly and > > > use a oil screen to minimize splatter. After browning one side, > > > about 2 minutes, turn them over to brown the other side. Remove > the > > > tofu when browned onto a plate with paper towels. Fry the second > > > batch. (You can of course fry them all at once if you used more > oil > > > and used a " spider " for turning and picking up the tofu. Or you > can > > > buy the tofu pre-fried in the Asian grocery). The oil can be saved > > > for other uses. > > > > > > Combine the corn starch, soy sauce sugar and water to make a > slurry. > > > Heat up a wok or large skillet with a two tablespoons of oil, in > high > > > heat to near smoking. Add the fermented black beans and garlic and > > > " chow " for one second, and immediately add the bell peppers. > > > Sauté for 30 seconds and add onion wedges and scallions and sauté > > > for another 30 seconds and return the fried tofu into the wok and > > > combine for another 30 seconds. Add optional sambal. Add corn > starch > > > slurry to thicken. > > > > > > Enjoy! > > > > > > Limit the amount of tofu you consume, perhaps once every two > > > weeks. Fermented soy products like tempé or miso are much better > for > > > you. Those you can eat everyday. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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