Chineasy does it: Black bean tofu and vegetable stir-fry 

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Chineasy does it: Black bean tofu and vegetable stir-fry

By Kwoklyn Wan

Published: | Updated:

Tofu is a staple ingredient for vegetarian Buddhist monks in China. Black bean tofu can be found on many Cantonese restaurant menus.

PREP 5 MINS

COOKING TIME 8 MINS

SERVES 2

4 tbsp fermented Chinese black beans

340g firm tofu, cut into bitesized pieces

2 garlic cloves, finely chopped or grated

320g bag of ready-prepared stir-fry vegetables

1 tbsp cornflour mixed with

2 tbsp water

FROM THE STORE CUPBOARD 

2 tbsp vegetable oil

½ tsp salt

¼ tsp white pepper

1 tsp sugar

2 tbsp light soy sauce

  • Soak the fermented black beans in 120ml water for 10 minutes, then drain in a sieve and set to one side.
  • Heat the oil in a wok over a medium-high heat and fry the tofu for 6-8 minutes until golden brown on all sides. Drain on kitchen paper and set to one side.
  • Reheat the oiled wok over a medium heat and gently fry the garlic and black beans for 45 seconds until fragrant. Add the stir-fry vegetables, increase the heat to medium-high and fry for 2 minutes.
  • Add 120ml water, the salt, pepper, sugar, soy sauce and fried tofu and bring to the boil.
  • Give the cornflour mixture a stir and slowly pour into the sauce, stirring constantly, to thicken. Serve immediately.