A quintessential Indo-Chinese favorite, this Tofu in Black Bean Sauce features perfectly crispy, golden tofu cubes enveloped in a deeply savory and aromatic sauce. Packed with crunchy bell peppers and onions, this dish strikes a beautiful balance of textures and flavors. Ready in just over 30 minutes, it's an ideal choice for a quick, satisfying, and protein-packed weeknight meal served over steamed jasmine rice.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
292cal
12gprotein
22gcarbs
Ingredients
400 g Extra-Firm Tofu (Pressed for at least 30 minutes and cut into 1-inch cubes)
4 tbsp Cornstarch (3 tbsp for coating tofu, 1 tbsp for slurry)
0.5 cup Vegetable Oil (For shallow frying, excess will be drained)
2 tbsp Fermented Black Beans (Rinsed and lightly mashed)
1 inch Ginger (Peeled and finely chopped)
5 cloves Garlic (Finely chopped)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
1 pcs Red Onion (Medium-sized, cut into 1-inch cubes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Tofu in Black Bean Sauce with Steamed Basmati Rice
Protein-packed tofu in a tangy black bean sauce with fluffy rice. A soul-satisfying, energy-giving meal!
This indo_chinese dish is perfect for dinner. With 553.72 calories and 16.89g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
1.5 cup Mixed Bell Peppers (Red, green, and yellow, cut into 1-inch cubes)
2 tbsp Light Soy Sauce
1 tsp Dark Soy Sauce (Primarily for color)
1 tsp Rice Vinegar
1 tsp Sugar
0.25 tsp Black Pepper (Freshly ground)
1 cup Vegetable Broth (Low sodium recommended)
2 tbsp Water (For cornstarch slurry)
1 tsp Toasted Sesame Oil (For finishing)
2 tbsp Spring Onions (Chopped, for garnish)
Instructions
1
Prepare Tofu and Sauce
In a mixing bowl, add the pressed and cubed tofu. Sprinkle with 3 tbsp of cornstarch and toss gently until each piece is evenly coated. Set aside.
In a separate small bowl, whisk together the light soy sauce, dark soy sauce, rice vinegar, sugar, and black pepper. This is your sauce base.
In another small bowl, whisk the remaining 1 tbsp of cornstarch with 2 tbsp of water until smooth to create a slurry. Set aside for later.
2
Shallow-Fry the Tofu
Heat 1/2 cup of vegetable oil in a wok or large skillet over medium-high heat. The oil should be shimmering.
Carefully place the coated tofu cubes in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy.
Using a slotted spoon, remove the fried tofu and place it on a wire rack or a plate lined with paper towels to drain excess oil.
3
Stir-Fry Aromatics and Vegetables
Carefully pour out the excess oil from the wok, leaving approximately 2 tablespoons.
Reheat the wok over high heat. Add the chopped ginger, garlic, and slit green chilies. Stir-fry for 30-45 seconds until fragrant.
Add the cubed red onion and mixed bell peppers. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the rinsed and mashed fermented black beans and stir-fry for another minute to release their flavor.
4
Combine and Finish
Pour the prepared sauce base into the wok, followed by the vegetable broth. Bring the mixture to a vigorous simmer.
Give the cornstarch slurry a quick stir and pour it into the simmering sauce, stirring constantly. The sauce will thicken in about 1-2 minutes.
Gently add the crispy fried tofu to the wok. Toss carefully to coat the tofu completely in the thickened sauce.
Turn off the heat. Drizzle with toasted sesame oil and garnish with chopped spring onions.
5
Serve
Serve immediately with steamed jasmine rice or noodles to enjoy the crispy texture of the tofu.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
