Stir-Fried Vegetables & Tofu w/ Black Bean Sauce

Stir Fried Vegetables & Tofu W/ Black Bean Sauce

Details

A delicious combination of long beans, red peppers, ginger, garlic, chives, tofu, homemade black bean sauce and toasted cashews.
  • Serves: 2 to 4
  • Active Time: 35 mins
  • Total Time: 35 mins
  • Views: 12,323
  • Success Rating: 93% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Tofu (optional)

• 1 pkg tofu (approx. 1 1/2 cup)
• 2 tbsp soy sauce
• 2 tbsp Shao Hsing rice wine (or dry sherry)
• 1 tsp sesame oil
• 1 tsp sambal oelek
• 2 tsp corn starch

Method

Note that adding tofu is optional—this stir-fry is equally good without the tofu. Also note, if desired, tempeh can be used instead of tofu.

For the tofu, be sure to use a firm tofu and one that is preferably certified organic/non-GMO.

To prepare the tofu, cut into small pieces. Mix the remaining ingredients together and add the tofu. Stir to combine and set aside while you prepare the rest of your mise en place. Note that this step can be done well ahead and refrigerated.

Step 2: Preparing the Sauces

• 1 tbsp garlic (about 3 cloves)
• 2 tbsp fermented black beans
• 1 tsp Shao Hsing rice wine (or dry sherry)
• 1 tbsp soy sauce
• 1/8 tsp white pepper
• 1/3 cup vegetable stock or water
• 2 tsp vegetarian oyster sauce*
• 1/2 tsp sugar
• 1 tsp cornstarch

Method

To prepare the black bean sauce, first rinse the black beans under cold water and drain. Finely mince the garlic. Using the back of a fork, mash the beans and garlic together in a bowl. Add the rice wine, soy sauce and pepper and stir to combine. Set aside.

To prepare the stir-fry sauce, mix the stock (or water), oyster sauce, sugar and cornstarch together, making sure to dissolve all of the cornstarch. Set aside.

*Note: Vegetarian oyster sauce is typically labeled as mushroom or shiitake flavored oyster sauce.

Step 3: Preparing the Remaining Ingredients

• 1 cup red pepper
• 2 cups Chinese long beans*
• 1 long Thai red chili (optional)
• 1 tbsp fresh garlic (about 3 to 5 cloves)
• 1 tbsp fresh ginger (about 1")
• 1/2 cup Chinese chives**
• 2 tbsp toasted cashews

Method

*Note: Chinese long beans are also referred to as “snake beans”. If you cannot find these, you can substitute with green beans.

To prepare the ingredients, cut the long beans into 1- to 2" -inch pieces. Dice the red pepper into approximately 3/4 "-inch dice. Slice the Thai chili on the bias.

Mince the garlic and ginger. Slice the chives. **Note: If you cannot find Chinese chives, you can substitute with green onions.

Roughly chop the toasted cashews and set aside.

Step 4: Stir-Frying the Dish

• 1 to 2 tbsp peanut or grapeseed oil

Method

To stir-fry the dish, line the ingredients up in the proper cooking order. Heat a wok over high heat. Once hot, cook the stir-fry according to the basic steps in the lesson. Keep in mind that vegetables should be added in the correct order so that they are all done at the same time.

Stir-fry tofu – remove. Stir-fry long beans — red peppers & sliced red chilies — add garlic & ginger — then add the black bean sauce and stir-fry for a few seconds — return tofu — add sauce — finish with chives and cashews. If needed, add a touch more oil during the stir-frying process. Serve immediately.

3 Comments

  • Mary jo D
    Mary jo D
    Is there a recipe for the fermented black beans available or can you use regular cooked black beans for this recipe?
  • Eric W Rouxbe Staff
    Eric W
    Mary, The fermented black beans are a store-bought item for most people. These are very different from typical black beans you find in the bulk section of the grocery store. I recommend Korean or Chinese products. Eric
  • Katy T
    Katy T
    I think this is an outstanding stir-fry recipe, the black bean sauce is so utterly delicious. I find the Yang Jiang Preserved Black Beans (yellow tub) by the Guandong Yang Fan Food company are excellent. Amazon, here in the UK, sells them in lots of 10 tubs at a very reasonable price, they keep for a long time in a cool pantry. The authentic fermented black beans take the sauce to another level. I also add in some bok choi, the crisp stalks sliced fine and added with the other veg, while the leaves just wilt when added at the very last minute.

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