This one is one of my standbys. I owe this recipe to the guy I dated who lived in Brooklyn and had 9 bikes residing in his master bedroom (you can read more about him in “The 2nd of 9 Lives“). I am not an optimist but I believe we learn something from everyone we date.
It’s not a complicated recipe but it does require a lot of chopping and you do need to get your hands on some fermented/dried black beans and have dry sherry on-hand (note: once you find a source for the dried black beans you will find you can get a lifetime supply for just few bucks, I keep them in the fridge and they do just fine).
Sauce:
- 1/2 cup vegetable stock
- 1 teaspoon cornstarch
- 2 tsp. Chinese Shao Hsing wine or dry sherry
- 1 tsp. Sesame Oil (very important)
- 1/2 tsp. salt
- Freshly ground black pepper
You also need:
- 3 tablespoons vegetable oil for frying
- 1 pound firm tofu cut into 3/4″ to 1″ cubes
- 1 or 2 fresh hot green chiles, cut crosswise at a slight angle into 1/8″ to 1/4″ thick slices
- 4 scallions, cut crosswise at a slight angle. Cut the white, firm parts into 1/4″ thick slices, cut the greener portion into 1/2″-3/4″ slices
- 2 tablespoons salted black beans, rinsed thoroughly and finely chopped
- 2 garlic cloves peeled and finely chopped
- 2 tablespoons fresh ginger, finely chopped (I sometimes use much more, maybe 4 tablespoons)
Fry the tofu in the vegetable oil over high heat until it is lightly browned on all sides. When brown, remove to a plate with a slotted spoon.
Put the chiles and scallions into the remaining oil and stir fry for 30 seconds, scrape up any bean curd that is stuck to the pan as you do this.
Quickly add the black beans, garlic and ginger and stir fry for 10 or 15 seconds.
Return the bean curd to the pan and toss for 10-15 seconds. Stir the sauce again and pour it over the bean curd, reduce heat to low and stir gently until the sauce is thick.
Serve immediately. I usually serve it over rice.
