This Chinese-style tofu with black bean sauce is absolutely delicious and super easy to make! Made with pan-fried tofu, fermented soybeans, ginger and garlic, it's loaded with flavor and almost as easy as ordering takeout!
- ¼ 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
- ⅔ 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
-
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 ⅔ 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.
- If using extra firm tofu, it will need to be pressed before cooking.
- I like to cut my tofu into 32 triangles. Start by cutting your block, length-wise, into 8 rectangles. Cut each rectangle in half to make 2 squares. Cut each square in half to make 2 triangles.
- Nutrition information does not include rice.