Sautéed Tofu with Black Bean Sauce and Green Beans

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 286
• Protein: 18 g
• Carbs: 13 g
• Fat: 17 g

Ingredients

• 400 g firm tofu ( pressed and cubed )
• 300 g Green bean ( trimmed )
• 1 tbsp fermented black beans ( rinsed and roughly chopped )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 3 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp Corn starch ( diluted in 2 tbsp water )
• 2 tbsp Peanut oil
• 1 tsp Sesame oil ( for finishing )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )

Instructions

1. Preparing tofu and vegetables

   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. Blanching the beans

   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. Searing the tofu

   Heat peanut oil in a wok or large skillet. Sear the tofu cubes on all sides until a light crust forms. Set aside.

4. Sautéing aromatics

   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. Thickening and glazing

   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.

Chef's tips

• 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.

Storage

Store in the fridge in an airtight container for up to 2 days. Reheat quickly in a wok to maintain the beans' crunch.