Other

Tofu and fish paste with black bean sauce recipe

Tofu and fish paste with black bean sauce recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Method
  • Steam

A delicious steamed Chinese dish. Serve with freshly cooked rice.


Quebec, Canada

4 people made this

IngredientsServes: 4 - 6

  • 3/4 recipe white fish paste
  • 100g spring onions, finely chopped
  • 1 teaspoon chicken stock granules
  • 1/2 tablespoon sesame oil
  • 1 tablespoon white pepper
  • 1 (396g) block tofu, drained, cut into 12 equal sized pieces
  • 2 tablespoons black bean and garlic sauce
  • 1/2 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1-2 spring onions, finely chopped
  • 2 tablespoon hot oil

MethodPrep:20min ›Cook:12min ›Ready in:32min

  1. In a large bowl, mix together the fish paste, spring onions, chicken stock granules, sesame oil and white pepper. Divide the mixture into 12 equal sized balls.
  2. Arrange the tofu on a dish in a single layer. Top each piece of tofu with one portion of the fish mixture.
  3. In a small bowl, mix together the black bean and garlic sauce, sugar, soy sauce and water. Spoon over the fish mixture.
  4. Steam the dish over high heat for 12 minutes. Scatter over some spring onions and pour over the hot oil.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Tofu Black Bean Stir-fry

This stir-fry recipes is quick, easy and healthy – perfect for a weekday meal! Canola can take the heat for a stir-fry. Canola oil has a high smoke point 468 F or 242 C which makes it the perfect oil for this high heat cooking method.

  • 1- 350 g pkg firm tofu 1/2 inch (1.25 cm) cubes (1 - 12 oz)
  • 1 Tbsp black bean sauce (15 mL)
  • 2 Tbsp canola oil (30 mL)
  • 1 clove garlic minced (1 )
  • 1 tsp minced fresh ginger (5 mL)
  • 4 cups assorted coarsely chopped vegetables (broccoli, carrots, baby bok choy, onion) (1 L)
  • 1 Tbsp cornstarch (15 mL)
  • 2 Tbsp cold water (30 mL)
  • 1/2 cup vegetable broth (125 mL)
  • 2 Tbsp sodium-reduced soy sauce (30 mL)
  • 1 Tbsp plum sauce (15 mL)
  1. In a medium bowl, add tofu cubes and black bean sauce. Toss to coat tofu. Let sit for 10 minutes.
  2. In a large, non-stick wok or frying pan over medium-high heat, heat canola oil. Stir-fry tofu until lightly browned and heated through. Put cooked tofu in a bowl and set a side.
  3. Add a touch of canola oil to coated wok. Add prepared vegetables and stir evenly. Add minced ginger and garlic.
  4. Combine cornstarch and water in a small bowl. Move veggies to the side to create an open area on the wok. Add vegetable broth, soy sauce, and plum sauce to open area.
  5. Pour slurry in the open area on the wok.
  6. Stir sauce mixture until thick. Mix vegetables and sauce together. Mix until vegetables are tender crisp.
  7. Add tofu and mix one last time.
  8. Serve immediately over rice or noodles.

Method

To make the golden tofu, mix together the cornflour, sea salt, white pepper and dried chilli flakes ingredients in a bowl. Drop the tofu pieces into the spiced cornflour mixture and gently toss so that all the pieces are coated completely.

Pour the rapeseed oil into a heavy-bottomed pan and heat to 180C, or until a cube of bread turns golden brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently add the tofu pieces to the hot oil. If your pan is large enough you can add it all in one go and shallow fry for 3-4 minutes, or until golden-brown and crispy. Carefully remove and drain on kitchen paper. Don't worry if some of the pieces stick together.

To make the saucy stir fry, cook the noodles in a large pan of boiling water for 3–5 minutes, then drain and rinse them in cold water to stop them cooking. Set aside for later.

Place a wok over a high heat and add the rapeseed oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Add the black beans and yellow bean paste (or miso) and stir quickly, then pour in the rice wine (or sherry) and the green peppers and stir-fry for a further minute. Add the stock and bring to the boil. Season with the 2 types of soy sauce.

Mix together the cornflour with 4 tablespoons of cold water in a small bowl. Add this to the stir-fry and stir to thicken. Gently add the cooked noodles and toss to coat. Lastly add the golden tofu and gently toss to coat, keeping the ingredients moving in the wok for a further minute.

To serve, put the red chilli in a small bowl with the soy sauce. Divide the tofu noodles between 4 bowls, garnish with the spring onions and serve with the soy sauce chillies. Serve immediately.

Recipe Tips

You can buy ready fried tofu, but this method shows how to get it really crisp.


  • 1 package (18 oz.) water-packed soft tofu (see Notes)
  • 1 tablespoon Chinese black-bean garlic sauce (see Notes)
  • 1 tablespoon Shaoxing rice wine (also called Shaohsing wine) or dry sherry
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce
  • 2 teaspoons dark soy sauce (see Notes) or 1 1/2 tsp. regular soy sauce mixed with 1/2 tsp. molasses
  • 1 teaspoon minced garlic
  • ¼ teaspoon sugar
  • 1 pound skinned halibut or salmon fillet, about 1/2 in. thick
  • 1 tablespoon peeled fresh ginger slivers
  • 2 green onions, cut in 2-in.-long slivers

Drain tofu and gently invert onto a thick layer of towels on a flat surface. Pat dry and let drain about 5 minutes.

Meanwhile, make marinade: In a medium bowl, combine black-bean garlic sauce, Shaoxing rice wine, sesame oil, soy sauce, dark soy sauce, garlic, and sugar. Set aside.

Pour 1 to 3 in. water into bottom of a steamer (see "Steaming Setups," below). Place rack at least 1 in. above surface of water. Cover and bring to a boil over high heat.

While water is coming to a boil, cut tofu in half lengthwise, then cut each half crosswise into rectangles about 1/2 in. thick. Lay tofu in a single layer in a 9- to 10-in. heat-resistant glass pie pan save any pieces that don't fit for another use.

Rinse fish, pat dry, and cut into pieces about the same size as tofu. Add fish to reserved marinade and mix to coat. Lay fish on tofu and spoon marinade on top. Sprinkle ginger evenly over fish.

Set pie pan on rack. Cover and steam until fish in center is barely opaque in thickest part (cut to test), 6 to 8 minutes (fish will continue to cook after you remove it from heat).

Turn off heat. Carefully lift pie pan from steamer. If it's difficult to remove, slip a wide spatula under pie pan to lift up, then grasp pie pan with a pot holder (or use two sets of tongs). Sprinkle with green onions.

Steaming Setups. All you need is a vessel to hold water, a rack to suspend the food over the water, and a lid to keep the steam in. Here are some possible combinations.

Wok and rack: A 14- to 16-in. wok with a domed lid and steamer rack or a round cake rack. Set wok on a ring if it wobbles. Put rack right in wok the sloped sides will hold the rack over the water. The wide opening makes it relatively easy to remove the cooked dish. Woks run from $15 to $150 or more, and are widely available.

Bamboo steamer: Chinese stackable bamboo steamer baskets with lids. Set a 10- to 12-in. basket right in a 14- to 16-in. wok (make sure the bottom rim is just covered by water, as the baskets scorch easily add boiling water as needed). Layer baskets to cook more than one dish. Bamboo steamers are generally $15 to $20 and are widely available.

Metal steamer: Chinese steamer pan topped with stackable baskets and a domed lid. Choose a 10- to 12-in.-wide steamer for greatest versatility. Stackable baskets can cook several dishes at a time. Metal steamers cost from $30 to $35 and may be found at Asian markets.

Western-style: A deep, wide pan or kettle with a lid, a round cake rack, and 3 empty cans. Set 2- to 3-in.-tall cans (both ends removed) into pan (or use the removable rim of a cheesecake pan). Top with a round cake rack and place pie pan on it cover to steam.


Broccoli and Tofu with Black Bean Sauce

What&rsquos your favorite dish to order at a Chinese restaurant? I&rsquom really bad at picking favorites, but any dish that includes a black bean sauce is definitely up at the top of my list. I love that it&rsquos a bit spicy, and I love the depth of flavor you get from the fermented black bean paste. My biggest problem with restaurant versions is that they tend to be rather heavy for every-day sort of eating.

This recipe for making broccoli and tofu with black bean sauce at home has all the flavor of Chinese take out and none of the guilt. The tofu is baked for a chewy texture, instead of deep fried. There&rsquos very little oil in the sauce and used to stir fry, so no pooling of oil will happen here! Broccoli and the tofu soak up the sauce and diced red bell pepper provides a complementing sweet, juicy, and crunchy flavor and texture.

The sauce is super easy to make simply stir all the ingredients together with a fork, and only requires two specialty items: black bean paste, which can be found at most well stocked international sections in grocery stores, and Chinese cooking wine. Chinese cooking wine is available at Asian grocery stores, or some international sections of regular supermarkets. You could probably track the ingredient down on amazon as well. In a pinch you could substitute sherry, or if you would like you could try substituting mirin (Japanese rice cooking wine), which is found more easily at grocery stores in my experience than its Chinese counterpart.

The sauce is so delicious! It&rsquos super flavorful, with lots of umami from the black bean paste, soy sauce, and cooking wine. Aromatic toasted sesame oil adds another layer of flavor and ties in perfectly with the sesame seeds tossed in at the end of the stir fry. Hot chile paste can be used to taste to get the level of spiciness you prefer. For this dish, I like it rather spicy! A bit of brown or coconut sugar helps balance this heat and the saltiness of the sauce while some freshly squeezed citrus helps brighten the flavors and ties them together. At the same time, vegetable broth and corn starch combine with the other ingredients to create a thick sauce that clings perfectly to the veggies and tofu. It certainly makes for a delightful sauce!

And if you try this recipe for broccoli and tofu with black bean sauce, let me know! I love seeing & hearing about it when you guys make my recipes! Leave a comment and/or rate the recipe below, tag me on Instagram (or #thecuriouschickpea), share with me on Facebook!


Recipe Summary

  • 1/2 cup whole fermented black beans
  • 1 1/2 pounds firm tofu (two 1 1/2-inch-thick squares), each cut into 8 triangles
  • 3 tablespoons vegetable oil
  • 24 medium shrimp (10 ounces), shelled and deveined
  • Salt and freshly ground pepper
  • 1/4 cup peeled and finely julienned fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup Chinese cooking wine
  • 1/2 cup vegetable stock
  • 1 teaspoon sugar
  • 12 cilantro sprigs

In a bowl, cover the black beans with water and let soak for 10 minutes. Drain.

In a wok, bring 2 inches of water to a boil. Set a bamboo steamer in the wok. Spread the tofu pieces on a heatproof plate and set it in the steamer. Cover and steam the tofu over moderately high heat for 5 minutes.

Meanwhile, in a medium skillet, heat 1 tablespoon of the oil. Add the shrimp, season with salt and pepper and cook over high heat until pink and curled, about 1 minute per side. Transfer to a bowl. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add the ginger and garlic and cook over moderate heat until fragrant, about 2 minutes. Add the black beans and stir-fry for 1 minute. Add the wine, stock and sugar and simmer until slightly reduced, 2 to 3 minutes. Transfer the tofu and shrimp to plates. Top with the sauce and cilantro and serve.


How to Stuff Tofu with Fish Paste

Fried stuffed tofu 煎釀豆腐 was once a popular dim sum dish here dating back to the days when traditional dim sum trolleys were still in used in many restaurants. At that time, there were aproned ladies to propel the trolley (with a built-in hot plate) with which they fried the tofu and various dim sum, such as stuffed peppers 煎釀青椒, water-chestnut cakes 煎馬蹄糕, radish cake 蘿蔔糕, etc.

Well, gone are those days seeing trolleys roving down the aisle as we enjoyed our tea and dim sum dishes.

But stuffed tofu has remained a staple of our home cooking here in Hong Kong.


And as convenient as buying tofu, we may easily get fish paste for making the filling from wet markets or supermarkets. At wet markets, in addition to readily mixed fish paste (a mishmash of ground fish meat, starch, seasonings and sometimes with the added of green onion or coriander), there are also pure ground fish meat (also from carp 鯪魚) with which we may add our own seasonings and make our own fish paste.


If you have time to ground a fish fillet from scratch, then you may also consider using fishes with firm meat like mackerel or cat fish.

Or , if not using fish meat, you may use beef or pork, ground and also to be beaten into an elastic mass.


  • Ingredients
  • 450g firm tofu
  • ground fish meat, 100g
  • finely chopped coriander or green onion,


  • Seasonings for making fish paste
  • 1/4 tsp corn starch or potato starch
  • 1/4 tsp sea salt
  • 1/8 tsp ground white pepper
  • 1 tsp water



Method

Prepare fish paste
Add all seasonings into ground fish meat. Using a pair of chopsticks, stir the meat in one direction until it turns a sticky and elastic mass. It is important to do the stirring in ONE DIRECTION, about 10 minutes, or the meat won’t turn bouncy. Add chopped coriander or green onion, stirring in same direction to mix. Divide the fish paste into 6 portions. Set aside or store in fridge if not use immediately.
* If you use a readily mixed fish paste, skip this step but add seasoning as required.

Salt tofu
Slice tofu into about 2 cm thick rectangle slices (and with a surface of about 8x4cm) . Sprinkle salt over both sides of tofu slices, and let them stand for about 15 minutes.

Blot dry tofu
Right before stuffing, blot dry tofu with clean towel or paper towel. Do not do this too early as tofu exudes water continually.

Stuff tofu
Lay tofu slices flat on dish in single layer and dust a very thin layer of corn starch on their flat surfaces facing upward. Using a small knife, make a roughly 2cm long slit lengthwise in center and halfway down the thickness of each tofu - I do this by holding the tofu in my hand (surface dusted with corn starch side up) . Then push open the slit (but be gentle) from underneath with any one of your fingers. Using a small knife, fill the opening with a fraction of fish paste from any one portion, roughly two to three times the size of the opening, allowing part of the paste to top the tofu. As you stop pushing from underdeneath, the fish paste shall kind of cling to the tofu. Continue to top the tofu with remaining fish paste with the remaining portion. Wet the knife, and gently spread the fish paste evenly on the tofu slice. Repeat this step with remaining tofu slices.

Fry tofu
Over medium flame, heat pan to the point when your palm, resting several cm above it, can feel the heat. Then add oil and distribute it evenly by swishing the pan.
Wait till there are some gentle ripples in the oil along the edge of the pan (see pictures here, a post with tips on "How to Fry Tofu with Crust"). Turn to low flame, gently place in stuffed tofu (fish paste side down) one by one. As tofu is landed to the pan, do not flip it immediately until the down side turns golden and done, which shall take about three minutes. Using a turner, flip to the other side and keep pan-frying again till golden, about 2 minutes.

*Make sure the pan is heated enough with oil, so that the stuffed tofu shall release easily from (rather than stick to) bottom of pan as it is fried.

Serve
After pan-fried, the stuffed-tofu is already delicious to taste with a dash of soy sauce or chili sauce, which is how we enjoy it as a dim sum. For variations, I would braise the tofu further (in fermented black bean sauce) and turn it into another side dish to go with rice.

To get immediate updates and new recipes from my blog, you may also SUBSCRIBE them via RSS feeds. See you there.


21 fried tofu black bean sauce Recipes

Tofu, Fried, with Pork and Black-Bean Sauce (Peng's Home-Style Bean Curd)

Tofu, Fried, with Pork and Black-Bean Sauce (Peng's Home-Style Bean Curd)

Stir Fried Yard-Long Beans With Pork and Pressed Tofu

Stir Fried Yard-Long Beans With Pork and Pressed Tofu

Tofu and Leek Stir-Fry with Ground Beef

Tofu and Leek Stir-Fry with Ground Beef

Tofu Stir-Fry With Chinese Vegetables

Tofu Stir-Fry With Chinese Vegetables

Stir-Fried Vegetables and Tofu

Stir-Fried Vegetables and Tofu

Asian Sweet and Sour Stir Fry Vegetables

Asian Sweet and Sour Stir Fry Vegetables

Madhur Jaffrey's Vegetarian Mee Krob (Crisp Noodles With Tofu

Madhur Jaffrey's Vegetarian Mee Krob (Crisp Noodles With Tofu

Vegetable Stir-Fry

Tofu in Black Bean Sauce recipe - How to make Tofu in Black Bean Sauce

Preparation Time: 15 mins    Cooking Time: 7 mins    Total Time: 22 mins     3 Makes 3 servings
Show me for servings

    Method
  1. Combine the cornflour and ¼ cup of water in a deep bowl, mix well and keep aside.
  2. Boil enough water in a deep non-stick, add the tofu and cook on a medium flame for 2 minutes, while stirring it gently.
  3. Strain it using a strainer and keep aside.
  4. Heat the sesame oil in a broad non-stick pan, add the onions, capsicum and fresh red chillies and sauté on a medium flame for 1 minute.
  5. Add the black bean sauce, soy sauce, sugar and little salt, mix well and cook on a medium flame for few seconds, while stirring continuously.
  6. Add the corn flour-water mixture and ¾ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  7. Add the tofu, mix gently and cook on a medium flame for 1 minute, while stirring it occasionally.
  8. Serve immediately.

Steamed Fish with Black Bean Sauce

I stuck to the authentic method for the steamed version.

If you read carefully, you will find that unlike my pre-made black bean sauce, you don’t need to pre-cook the sauce in this instance. But, once the fish is finished steaming, you need to spread a lot of aromatics on the fish, heat a few spoonfuls of oil until boiling, and then pour the hot oil over the fish. The sizzling oil will cook the herbs, sear the surface of the fish, and make it extra fragrant. Pouring hot oil might sound scary, but if you use a very light and small sauce pan, it will be quite easy to accomplish.

To make the dinner prep a bit easier, I added tofu and green beans to cook together with the fish. Everything will cook through at the same time This is one of my favorite ways to make a hearty and healthy paleo dinner without serving rice.

To steam fish, you can either use a steamer or a normal pot with a steam rack. Either way, make sure that your plate is lifted high enough, so the boiling water won’t dilute the sauce.

Compared to the baked version below, steamed fish will be a bit more juicy. However, it will be challenging to cook the meal for a family that has more than two people. Unless you have a multilayer steamer or a giant skillet that is deep enough, you’re unlikely to cook more than two pieces of fillets at the same time.

Also, because you will need to use a large plate to hold all the ingredients, I found it a bit challenging to remove the hot plate from the steamer right after cooking. If you come across this problem, remove the steamer off the stove, (and remove the steam rack from the pot if you can), then transfer the fish and the sides onto a serving plate without lifting the hot plate from the steamer.

pre-cooked black bean sauce instead of the raw black bean mixture. The pre-cooked sauce is more fragrant, so I found out that I don’t have to pour hot oil over the fish to make it taste great.

@omnivorescookbook on Instagram! I’d love to see what you come up with.


Watch the video: Καυτερή σάλτσα ατσίκα (July 2022).


Comments:

  1. Ioseph

    It is interesting to read in theoretical terms.

  2. Virn

    och even!

  3. Amarii

    In it something is. Now all is clear, I thank for the information.

  4. Nelli

    I think he is wrong. Let us try to discuss this. Write to me in PM, it talks to you.



Write a message