Tofu in Black Bean Sauce

Name: Tofu in Black Bean Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Firm Tofu — 300g; Green Beans — 150g; Garlic — 2 cloves; Vegetable Oil — 3 tbsp; Black Bean Garlic Sauce — 2 tbsp; Chilli Powder — ½ tsp; Tapioca Starch — ½ tsp; Rice Vinegar — 1 tbsp; Soy Sauce — 1 tbsp; Shaoxing Wine — 1 tbsp; Sugar — 1 tsp; Water — 2 tbsp

Chinese Tofu in Black Bean Sauce is a robust, savoury staple that transforms the mild, creamy profile of tofu into a vehicle for one of China’s most intense and ancient flavours. This dish is all about the 'umami punch' of fermented beans, creating a dark, glossy, and deeply aromatic experience that is as comforting as it is bold.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Tapioca starch or cornflour can be used to thicken the sauce.

Firm or extra-firm tofu works best as it holds its shape during pan-frying and stir-frying.

Adjust the chilli powder to taste depending on your preferred heat level.

Pan-fry the Tofu
Heat 1 to 2 tablespoons of oil in a non-stick pan over high heat. Add the diced tofu and fry for 4 to 5 minutes, turning occasionally, until the cubes are lightly golden brown on all sides. Remove from the pan and set aside.

Mix Sauce Base
In a small bowl, whisk together the Shaoxing rice wine, soy sauce, rice vinegar, water, sugar, and tapioca starch until smooth and fully combined.

Sauté Aromatics and Beans
Heat 2 tablespoons of oil in a wok over high heat. Add the chopped garlic and stir-fry for 10 seconds until fragrant. Add the cut green beans and stir-fry for 2 minutes until tender-crisp.

Combine and Finish
Lower the heat slightly. Add the fried tofu, fermented black bean garlic sauce, chilli powder, and the re-stirred sauce mixture to the wok. Toss rapidly for 1 minute until the sauce thickens and coats every piece evenly. Serve hot.