Panfried Tofu with Chinese Black Bean Sauce
The recipe Panfried Tofu with Chinese Black Bean Sauce is ready in roughly 45 minutes and is definitely an excellent gluten free and vegan option for lovers of Chinese food. This recipe makes 3 servings with 292 calories, 14g of protein, and 18g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a side dish. If you have vegetable oil, block of extra-firm tofu, garlic cloves, and a few other ingredients on hand, you can make it.
Instructions
Rinse the tofu, then cut crosswise into 6 slices. Put slices between several layers of paper towels and let drain while making the sauce. (You’ll likely have to replace the paper towels at least once.)
Prep the seasonings for the sauce: Peel the garlic cloves and the ginger, then quarter the ginger. Turn on your food processor and drop the garlic and ginger through the feed tube; they’ll be minced in no time. Stop the machine and the black beans in a small sieve until the water runs clear.
Add them to the food processor and pulse until coarsely chopped.
For the liquid portion of the sauce, stir together the water, soy sauce, Sherry, maple syrup, vinegar, and the cornstarch until the cornstarch is evenly suspended. Now you’re ready to cook the sauce!
Generously film the bottom of a heavy 2-quart saucepan with the vegetable oil and heat over moderately high heat until hot but not smoking. Stir-fry the seasonings until fragrant, less than a minute. Stir the cornstarch mixture and add it to the pan.
Whisk the sauce occasionally while bringing it to a boil and simmer 1 minute. Then set the sauce aside while you fry the tofu.
Generously film the bottom of a 12-inch nonstick skillet with vegetable oil and heat over high heat until hot but not smoking. Blot up any excess moisture on the tofu with a paper towel before laying in the skillet. Fry the slices on all sides (forgo the short ends), turning them only when the undersides are golden and crisp, 5 to 8 minutes total. (You may need to lower the heat as the frying progresses.) Give the tofu one last flip on a paper towel to sop up any stray oil and reheat the sauce.
Serve with rice and broccoli, pouring sauce over all.