My partner bought a jar of Yeo's Black Bean Sauce last weekend to make Beef in Black Bean Sauce. He used half the jar, so I used the rest to make Tofu in Black Bean Sauce.
Serves 4
400g firm tofu
300g colourful chopped veggies (carrot, red pepper, green beans)
2 garlic cloves, peeled and crushed
1cm grated ginger root
2 tbsp vegetable oil
1/2 250ml jar black bean sauce
2 tbsp Shaoxing wine, or sherry
1 tbsp sesame oil
Take the tofu out of it's packet and place it in a colander with a plate and a few cans on top of that to squeeze as much liquid out.
Chop the veggies into bite sized pieces, and prepare the garlic and ginger.
Heat the oil in a wok over a high heat.
Crumble in the tofu, but beware, if it is still quite damp it will spit a lot.
Stir fry the tofu for a few minutes then add the ginger, garlic, and vegetables. Keep stir frying the vegetables for a few more minutes.
Turn the heat down and add the black bean sauce, Shaoxing wine, and sesame oil. Mix the sauce in well and serve when the sauce is piping hot over cooked rice or noodles.
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