TO Kitiany RE: Fried Tofu in Black Bean Sauce

[Guest guest]

Kitiany,

 

Why do you say to limit tofu to once every few weeks... just interested because

I've been using it a lot as a " meat substitute " serving it mainly over rice.

 

Thanks,

Deanne in San Diego

 

--- On Tue, 12/2/08, kitiany <Kitiany wrote:

 

kitiany <Kitiany

Fried Tofu in Black Bean Sauce

 

Tuesday, December 2, 2008, 1:10 PM

 

 

 

 

 

 

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.