Sunday, May 30, 2010

Tofu in A Hot and Spicy Black Bean and Ginger Sauce

You may have noticed that I've been using this recipe quite often now. Hot spicy black bean sauce dishes are one of my favourite Asian dishes to prepare and to eat! It is also very versatile. You can throw in almost anything you like in this dish, lobster , shrimps, chicken, fish and even tofu. The sauce is the key and is the main element that gives this dish all its flavour.

Because I made it so many times, it just comes naturally for me now when preparing it. It usually is my last minute meal idea when I have guests over. As long as you have black bean paste, garlic, chilis, fish sauce, and ground pork (ground chicken or turkey can also be used), you're all set for an exotic and impromptu meal to impress your unexpected guests.

Preparation time: 15 minutes, Cooking time: 15 minutes
Recipe "au pif":1 lb soft tofu, cut in 1 inch cubes
3/4 lb ground pork
4 tbsp fresh ginger, finely minced
4 cloves fresh garlic, finely minced
3 red
chilis seeded and finely sliced lengthwise
1 tbsp soya sauce
1 tbsp
fish sauce (nuoc mam or nam pla)
1 tbsp black bean paste
2 tbsp corn starch
2 tbsp
oyster sauce
2 cups water
1 handful chopped scallions to garnish
2 tbsp canola or peanut oil

Heat oil in a large wok or deep large sauce pan on high heat for about 2 minutes

Add in the minced ginger and garlic and stir for about 2 minutes. Make sure not to over cook the garlic.

Add the sliced chilis and give it another good stir for about 1 minute.

Now add the ground pork and break it apart with your wooden spoon to make sure that the meat doesn't turn into patties. You want the meat to evenly cook in small pieces.

Mix the soya sauce and fish sauce in a small bowl then pour the sauce into the meat mixture then stir for about 2 minutes.

Add in the tofu and stir for another 2 minutes.

Mix the cornstarch, oyster sauce and water in a small bowl then pour the whole mix into the pork-tofu mixture. Stir for another 2 minutes.

Cover and let it simmer for about 5 minutes or until the sauce thickens and is bubbly.

Garnish with fresh chopped scallions and serve with steamed jasmine rice.

Serves 4-6 people.

Share and enjoy!


tigerfish said...

So good with steamed rice! Does not hurt at all making it many times. ;p
I do that too :) ...doing comfort favorites again and again.

Jen @Tiny Urban Kitchen said...

I love this dish! Although I've never used fish sauce in my recipe. I bet that adds a lot of umami!

kitchen tables said...

This is the first time that I am going to try something that has ginger sauce!

Mei said...

Delicious recipe! My grandma loves it sooo much.