Sautéed Tofu with Black Bean Sauce and Green Beans
Ingredients
- 400 gfirm tofu (pressed and cubed)
- 300 gGreen bean (trimmed)
- 1 tbspfermented black beans (rinsed and roughly chopped)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 3 tbspsoy sauce
- 1 tbsprice wine
- 1 tspCorn starch (diluted in 2 tbsp water)
- 2 tbspPeanut oil
- 1 tspSesame oil (for finishing)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
Method
Golden, firm tofu cubes tossed with crunchy green beans. The fermented black bean sauce provides a deep, savory depth and a glossy glaze that coats every ingredient.
- 1
Press the tofu to remove excess water, then cut into 2cm cubes. Trim the green beans and cut them in half. Mince the garlic and spring onions.
- 2
Plunge green beans into boiling salted water for 3 minutes. They should remain crunchy and bright green. Immediately shock them in ice water to stop the cooking.
- 3
Heat peanut oil in a wok or large skillet. Sear the tofu cubes on all sides until a light crust forms. Set aside.
- 4
In the same pan, toss in the garlic, ginger, and fermented black beans. Stir vigorously for 30 seconds to release the aromas without burning the garlic.
- 5
Add the tofu, green beans, soy sauce, and rice wine. Pour in the cornstarch dissolved in a little water. Stir until the sauce thickens, becomes glossy, and coats the spoon perfectly.
Frequently asked questions
How do you get this dish right?
- Dry the tofu very well with a clean cloth, otherwise it will boil instead of searing.
- Don't over-rinse the fermented black beans; that's where all the dish's umami is.
How long does this dish keep?
Store in the fridge in an airtight container for up to 2 days. Reheat quickly in a wok to maintain the beans' crunch.
