Tofu in Black Bean Sauce with Veg Fried Rice

Instructions

1. 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. 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. 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. 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. 5

   Serve

   • Serve immediately with steamed jasmine rice or noodles to enjoy the crispy texture of the tofu.