Black bean sauce is absolutely delicious and this colourful, flavourful dish is a new favourite at our house. To ensure the tofu browns nicely, press it in a Tofu Press 
Heat 1 tbsp of oil in a wok or large skillet over medium high heat. Add your cubed tofu and cook it stirring often until browned and crispy about 7 minutes. Transfer it to a plate, reduce the burner temperature to medium and let the pan cool a bit.
Add the remaining 1 tbsp of oil, the garlic, ginger and red pepper flakes (if using), stirring constantly for about a minute. Add the red pepper chunks and cook for about 2 minutes or until just softened.
Reduce the heat to low and add the tofu back in along with the black bean sauce, low sodium soy sauce (you really need low sodium for this recipe or it can taste too salty), green onions, wine, sugar if using, and sesame oil. Ready in about 2 minutes once the tofu is fully heated through.
Serve with rice.
Adapted from: Klein, Donna. “Black Bean Tofu”. The Chinese Vegan Kitchen
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- 1 package of tofu, drained
- 2 tbsp peanut oil
- 4-6 large cloves garlic, pressed
- 1 tbsp grated fresh ginger
- ⅛ tsp red pepper flakes (optional. Not a kid favourite;)
- 1 large red pepper cut into 1½ inch (4 cm) lengths
- 4 green onions, green parts only chopped
- ¼ cup black bean sauce
- 1 tbsp reduced sodium soy sauce (preferable or it can be too salty)
- 1 tbsp cooking sherry or white cooking wine
- 1 tsp sugar (optional)
- 1 tsp toasted (dark) sesame oil
- To ensure the tofu browns nicely, press it in a Tofu Press or by sitting something heavy on top of it for at least an hour (if possible).
- Drain the excess water and cut it into ½ inch cubes.
- Heat 1 tbsp of oil in a wok or large skillet over medium high heat.
- Add your cubed tofu and cook it stirring often until browned and crispy about 7 minutes.
- Transfer it to a plate, reduce the burner temperature to medium and let the pan cool a bit.
- Add the remaining 1 tbsp of oil, the garlic, ginger and red pepper flakes (if using), stirring constantly for about a minute.
- Add the red pepper chunks and cook for about 2 minutes or until just softened.
- Reduce the heat to low and add the tofu back in along with the black bean sauce, low sodium soy sauce (you really need low sodium for this recipe or it can taste too salty), green onions, wine, sugar if using, and sesame oil.
- Ready in about 2 minutes once the tofu is fully heated through.
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