Vegetarian Tofu in Black Bean Sauce | 炸酱豆腐 - Butterfingers Kitchen

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This vegetarian dish is inspired by Korean jiajiangmian (noodles in black bean sauce). It turned out incredibly piquant. Now I actually prefer it to jiajiang mian. Try it out if you're a tofu lover, and a vegan (of course). But even if you hate tofu, this recipe is still worth a try :p

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Ingredients:

• One block of silken tofu
• 2 stalks of green onion (separate green and white parts)
• 1 clove garlic, minced
• 1/2 tsp minced ginger
• String beans, mushroom or bell pepper
• One Thai chili
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp vinegar (I used apple cider vinegar)
• 1 cup (240ml) water
• 2 tbsp jiajiang (black bean paste)
• Starch water: 1/2 tbsp corn starch + 2 tbsp water

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Instructions:

1. Drain tofu using paper towels and dice into cubes
2. Dice green onion
3. Dice vegetables
4. Remove seeds from Thai chili and dice it up as well
5. Make the sauce: mix sugar, soy sauce, vinegar and water together in a small bowl and stir well to dissolve sugar
6. Add about 1 tbsp oil to a wok on medium heat
7. When oil is heated, add white part of green onion (diced), minced garlic and ginger and stir fry till fragrant
8. Add diced vegetables and stir fry for about 30 seconds to one minute
9. Add in 2tbsp black bean paste and stir fry for 30 seconds. Be careful not to burn the paste, lower heat if needed.
10. Slowly add in sauce and keep stirring to dissolve black bean paste
11. Bring sauce to a boil then add diced tofu
12. Stir well till incorporated
13. Bring to a boil again then add starch water, keep stirring till it reaches the desired consistency.
14. Add green onion, then turn off the heat and drizzle on some sesame oil.
15. Serve hot!

Enjoy! :)