PANFRIED TOFU WITH CHINESE BLACK BEAN SAUCE
Steps:
- 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.
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muzmail hussain
muzmail_hussain87@yahoo.comI can't wait to try this recipe!
Areeba Abbas
a_a@hotmail.comThis dish is a must-try for any tofu lover.
Yasir ALmqbuoli
a-yasir@hotmail.comI would definitely make this dish again.
Rizz 786
r.786@yahoo.comThis dish is a great way to impress your friends.
Debbie Bowes
b-debbie@gmail.comI'm not a vegetarian, but I love this dish.
Ahmed Prince
prince_ahmed4@aol.comThis dish is a great addition to any Chinese food repertoire.
Rachael Daniel
dr22@yahoo.comI'm always looking for new ways to cook tofu, and this recipe is a keeper.
anime_ goth girl
girla@yahoo.comThis dish is a great way to get your kids to eat tofu.
SANAD ALDEEP
a-sanad@gmail.comThe crispy tofu and the flavorful sauce are a perfect combination.
AQOON MAAL
a_maal78@yahoo.comI've never been a big fan of tofu, but this dish changed my mind.
Jerry Humpal
jerry-humpal@hotmail.comThis dish is a great way to use up leftover tofu.
samsuddin azad
samsuddin_a@hotmail.comI would definitely recommend this dish to anyone who loves tofu or Chinese food.
Badmus Ife
ife.badmus39@gmail.comThe tofu is the perfect canvas for the sauce. It soaks up all the flavor.
EMMAH MSOFTY
m.emmah56@hotmail.frI wasn't sure what to expect from this dish, but I was pleasantly surprised.
Alemayehu Berhanu
alemayehu99@hotmail.comI love that this dish is so easy to make. It's perfect for a weeknight meal.
Happy Family
happy_f@hotmail.comThe sauce is the star of the show. It's savory, slightly sweet, and a little bit spicy.
mwajuma leilah
mwajuma-leilah71@hotmail.comI've made this dish several times now and it's always a hit with my family.
iitsgaby
iitsgaby@hotmail.co.ukThis panfried tofu with Chinese black bean sauce is a real winner! The tofu is crispy on the outside and tender on the inside, and the sauce is packed with flavor.