Hunan Style Tofu with Black Bean Sauce

Name: Hunan Style Tofu with Black Bean Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.5 lb green beans, trimmed; 5 pcs dried shiitake mushroom; 1 block firm tofu; 2 inch piece ginger; 3 cloves garlic; 3 Thai bird’s eye chili; 3 scallions; 2 teaspoons HEYDOH Classic Soy Sauce; 1 teaspoon dark soy sauce; 1 teaspoon white sugar; 1 teaspoon cornstarch; 2 tbsp water; 3 tbsp Neutral Flavored Vegetable Oil; 2 tbsp fermented soybeans

Adapted from the Mala Market, instead of pan-frying the tofu, I baked the tofu coated in potato flour instead to achieve the same crispy texture.

Allen_Lee

Prep20 min

Cook30 min

Total50 min

Servings4

Difficultyeasy

ChineseDinner / SupperLunch

Ingredients

0.5 lbgreen beans, trimmed
5 pcsdried shiitake mushroom
1 blockfirm tofu
2 inch pieceginger
3 clovesgarlic
3Thai bird’s eye chili
3scallions
2 teaspoonsHEYDOH Classic Soy Sauce
1 teaspoondark soy sauce
1 teaspoonwhite sugar
1 teaspooncornstarch
2 tbspwater
3 tbspNeutral Flavored Vegetable Oil
2 tbspfermented soybeans

Instructions

1
Soak the dried shiitake mushrooms in 1 cup of hot water to rehydrate, then remove the hard ends of the stems and slice the rest. Reserve the mushroom water.
2
Drain the tofu and pat it dry with paper towels. Slice the block in half crosswise, then cut each half into squares about ¾ inch (1.5 cm) thick.
3
Coat in potato starch evenly on all sides. Baked in 425 degree oven for 20 minutes or until browned. Turn once after 10 minutes.
4
Mince the ginger and the garlic. Thinly slice the chili. Separate the white and green part of the scallion. Thinly slice the scallion white and add it to the ginger and garlic, and cut the scallion greens into 2-inch long pieces.
5
In a small bowl, mix the light soy sauce, dark soy sauce and sugar until the sugar has dissolved. In another bowl, whisk the cornstarch with water to create a slurry.
6
In a large pan, heat 2 tablespoon of oil. Add the douchi and fry it for 30 seconds. Add the ginger, garlic, chili, mushrooms, green beans and the white parts of the scallion and cook them for another minute, until fragrant.
7
Deglaze the pan with vegetable stock and bring it to a simmer. Add the soy sauce mixture and then the fried tofu, gently turning the slices to coat them in the sauce. Stir the cornstarch slurry to recombine it and add it to the pan. Cook everything for 2 minutes, until the sauce thickens. Toss in the scallion greens and serve immediately.