Ingredients

The following ingredients have 4 Servings
  • 1/4 cup fermented black beans ((douchi))
  • 2 tablespoons peanut oil, (divided)
  • 2 scallions, (white and green parts separated and chopped)
  • 3 garlic cloves, (minced)
  • 2 teaspoons freshly grated ginger
  • 2/3 cup water
  • 1 tablespoon soy sauce, (plus more to taste (I used 2 tablespoons))
  • 1 tablespoon organic granulated sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sambal oelek
  • 1 tablespoon cold water
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • 1 (15 ounce) package super firm or extra firm tofu (Note 1), (drained and cut into 1-inch triangles (Note 2))
  • Cooked rice, (for serving)

Instruction

  • Place the beans into a small bowl and cover them with hot water. Let them soak for 1 hour.
  • Drain the beans then mash them with a fork.
  • Heat 1 tablespoon of oil in a small saucepan.
  • When the oil is hot, add the white parts of your scallions, along with the garlic and ginger. Sauté everything for about 1 minute, until very fragrant.
  • Stir in 2/3 cup of water, along with the mashed beans, soy sauce, sugar, rice vinegar, and sambal oelek.
  • Raise the heat and bring the mixture to a simmer. Lower the heat and let it cook at a low simmer for 10 minutes.
  • While the sauce simmers, coat the bottom of a medium skillet with the remaining tablespoon of oil and place it over medium heat.
  • When the oil is hot, add the tofu pieces in an even layer. Allow them to cook for about 10 minutes, flipping halfway through, until golden brown on both sides.
  • After the sauce has simmered for 10 minutes, stir the cold water and cornstarch together in a small container, then add the mixture to the sauce.
  • Bring the sauce back to a simmer. Once it thickens up (after about 30 seconds), remove the pot from heat and stir in the sesame oil.
  • Carefully pour the sauce into the skillet with the tofu. It should quickly come to a simmer. Stir everything to combine, then remove the skllet from heat and add the green parts of your scallions.
  • Serve the black bean tofu with rice.