Friday, December 15, 2006
Pan Fried Tofu with Broccoli in Black Bean Sauce
This has always been one of my favorites in Chinese restaurants, but the black bean sauce was always a mystery. Surely it cannot mean black beans like the Mexican variety.
Some quick research and I confirmed black beans here refer to fermented soy beans. A quick trip to the Asian market for some black bean sauce, and I had a home-cooked version of a take out favorite. It was salty, garlicky, gingery and somewhat sweet and every bit as satisfying as delivery. The fried tofu was the best part - it could be served by itself as an appetizer with some type of dipping sauce...
Pan Fried Tofu with Broccoli in Black Bean Sauce:
For the tofu:
1/2 block extra firm tofu
1 tsp salt
1 tsp curry powder
1/2 c corn starch
2 c oil for frying
For the sauce:
1 tsp sesame oil
4 garlic cloves, minced
2 tbs fresh ginger, minced
1 tsp chili sauce like siracha (or to taste, I like more)
1/2 c white wine
1 tbs black bean sauce
4 c broccoli florets, lightly steamed if preferred for softer broccoli
Heat oil over medium high heat until almost smoking. Meanwhile cut tofu into chunks and toss with cornstarch seasoned with salt and curry powder.
Fry tofu until brown and crisp on all sides. Remove and drain on a paper towel.
Meanwhile, heat saute pan on medium high heat, add sesame oil and ginger and garlic. Saute until slightly softened, then add wine and siracha.
Simmer until slightly reduced, add bean sauce, stir to incorporate, add broccoli, stir to coat, add tofu, toss lightly.
Serve immediately over white rice if preferred.