Tofu in Black Bean Sauce SERVES : 2 | PREPARATION TIME 10 MINUTES | COOKING TIME 10 MINUTES 

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ABOUT THE RECIPE 

Few dishes pack a punch on flavour like this one, not only do you get the texture of crispy fried tofu, crunchy green peppers and soft onion you also get the taste explosion of pungent, salty, spicy, umami and aromatic. A seriously popular and tasty dish in ALL Chinese establishments. 

METHOD 

Slice tofu into bite size pieces, pat dry with kitchen roll. Heat a non-stick wok with 1 tbsp. oil, place tofu into wok and fry until golden brown on all sides. Remove and drain on kitchen roll. 
 
In a large wok or deep-sided frying pan add oil and heat on a medium flame. Add onion, chilli, ginger and garlic, stir-fry for 1 minute or until onions become translucent. Now add remaining vegetables, tofu and the black beans, stir-fry for a further 2 minutes. 
 
Add the remainder of the ingredients (except the corn flour slurry and sesame oil) combine well and bring to the boil, slowly stir in the corn flour slurry to the desired consistency. Remove from heat, stir in the sesame oil and serve. 
 
Note: If you are able to buy the pre-fried tofu you can use this in place of the firm tofu. 
 
Tofu in Black Bean Sauce

INGREDIENTS 

1 tbsp. Groundnut Oil 
340g Firm Tofu 
1 Garlic clove, minced 
2 tsp. Ginger, minced 
1 tbsp. Soy Sauce 
1 tbsp. Dark Soy Sauce 
3 tbsp. Chinese Fermented Black Beans 
1 White Onion, chopped into 2cm cubes 
1 Green Pepper, chopped into 2cm cubes 
1 Carrot, chopped into slithers 
1 Green Birds Eye Chilli (optional) 
½ tsp. Salt (or to taste) 
½ tsp. Sugar 
½ tsp. White Pepper 
½ Cup of Vegetable Stock 
1 tbsp. Corn flour (mixed with 2 tbsp. water to make a slurry) 
1 tsp. Sesame Oil 

More cook-alongs from the Chinese Takeaway Kitchen 

 ABOUT THE RECIPE 

Few dishes pack a punch on flavour like this one, not only do you get the texture of crispy fried tofu, crunchy green peppers and soft onion you also get the taste explosion of pungent, salty, spicy, umami and aromatic. A seriously popular and tasty dish in ALL Chinese establishments. 

METHOD 

Slice tofu into bite size pieces, pat dry with kitchen roll. Heat a non-stick wok with 1 tbsp. oil, place tofu into wok and fry until golden brown on all sides. Remove and drain on kitchen roll. 
 
In a large wok or deep-sided frying pan add oil and heat on a medium flame. Add onion, chilli, ginger and garlic, stir-fry for 1 minute or until onions become translucent. Now add remaining vegetables, tofu and the black beans, stir-fry for a further 2 minutes. 
 
Add the remainder of the ingredients (except the corn flour slurry and sesame oil) combine well and bring to the boil, slowly stir in the corn flour slurry to the desired consistency. Remove from heat, stir in the sesame oil and serve. 
 
Note: If you are able to buy the pre-fried tofu you can use this in place of the firm tofu. 
 

INGREDIENTS 

1 tbsp. Groundnut Oil 
340g Firm Tofu 
1 Garlic clove, minced 
2 tsp. Ginger, minced 
1 tbsp. Soy Sauce 
1 tbsp. Dark Soy Sauce 
3 tbsp. Chinese Fermented Black Beans 
1 White Onion, chopped into 2cm cubes 
1 Green Pepper, chopped into 2cm cubes 
1 Carrot, chopped into slithers 
1 Green Birds Eye Chilli (optional) 
½ tsp. Salt (or to taste) 
½ tsp. Sugar 
½ tsp. White Pepper 
½ Cup of Vegetable Stock 
1 tbsp. Corn flour (mixed with 2 tbsp. water to make a slurry) 
1 tsp. Sesame Oil 

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