Tofu with Black Bean Sauce Recipes

Ingredients :

1/2 ounce dried shiitake mushrooms

1 ounce dried bean curd

1 tsp Chinese black beans, lightly crushed

3 cups carrots, cut in 1/8-inch slices

3 cups green bell peppers, cut in 1/8-inch slices

2 cups thinly sliced onions

1 cup thinly sliced celery

2 tsp minced garlic

1 tsp fresh minced gingerroot

2 cups vegetable stock

1/2 cup sliced canned bamboo shoots

1/4 cup low-sodium soy sauce

1/4 cup sake

2 tbsp ketchup

1 tbsp honey

1 pound firm tofu, cut in 1/2 inch cubes

2 cups mung bean sprouts

2 tbsp cornstarch (dissolved in 4 tbsp cold water)

In a medium-sized bowl, cover the mushrooms with warm water and soak for 15-20 minutes, or until soft. Drain, reserving the liquid, and set aside.

In a large flat dish, soak the dried bean curd in 1 cup of warm water for 5 minutes, or until soft. Drain and set aside.

In a small bowl, soak the black beans in 1/4 cup water for 15-20 minutes, or until soft. Drain and set aside.

In a large saucepan, sauté the carrots, peppers, onions, celery, garlic, and ginger in 1/4 cup vegetable stock for 5 minutes, or until almost tender. Add the remaining vegetable stock, black beans, shiitake mushrooms, and reserved liquid. Add the bean curd, bamboo shoots, 1/2 cup warm water, soy sauce, sake, ketchup, and honey. Stir well to combine.

Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the tofu and simmer for 10 minutes. Add the bean sprouts and simmer for 2-3 minutes more. Add the dissolved cornstarch, stir well, and continue to simmer until the sauce has thickened. Serve in bowls over rice.

Serves 6

This makes a hearty meal for a cold night. Serve it with plain steamed rice.

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