Tofu with Black Beans
If you're a tofu fan, chances are you're always on the lookout for ways to spice it up. This is one of the best. For a bigger stir-fry, add some vegetables—red bell peppers are nice. Salted black beans are sold in supermarkets and in every Chinese store. They're almost always soaked before being used.
- 1 package (1 pound) firm or extra-firm tofu
- 2 tablespoons fermented black beans
- 2 tablespoons Shaoxing wine, dry sherry, or water
- 3 tablespoons peanut oil or neutral oil, like corn or grapeseed
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 4 or 5 small hot dried chiles, or to taste
- 2 scallions, trimmed and roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon dark sesame oil
- Chopped fresh cilantro leaves for garnish
Ingredients:
Instructions:
- Cut the tofu in half through its equator. Put the halves on 4 sheets of paper towels, and cover with another 4 sheets. Cover with a heavy cutting board, or a plate weighted with cans, or another similar weight. Change the towels if they become saturated. Weight the tofu for a total of 20 to 30 minutes, or as time allows. At the same time, soak the black beans in the wine or water.
- Cut the pressed tofu into ½-inch cubes. Put the oil in a large skillet or wok, preferably nonstick, over high heat. A minute later, add the garlic, ginger, and chiles and cook, stirring, for about 30 seconds.
- Drain the black beans and add them, along with the tofu and about 2 tablespoons water. Cook, stirring occasionally, until the tofu is hot, about 5 minutes. Add the scallions and stir for about 30 seconds.
-  Turn off the heat, then stir in the soy sauce and sesame oil; garnish and serve.