Panfried Tofu with Chinese Black Bean Sauce Recipe

Name: Panfried Tofu with Chinese Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-pound block of extra-firm tofu; 4 garlic cloves; 1-inch chunk of fresh ginger; 2 tablespoons Chinese fermented black beans; 11/2 cups water; 4 tablespoons soy sauce; 3 tablespoons Sherry (dry or sweet); 1 tablespoon maple syrup; 2 teaspoons cider vinegar; 1 1/2 tablespoons cornstarch; vegetable oil

Servings: persons

1
Rinse the tofu, then cut crosswise into 6 slices.
2
Put slices between several layers of paper towels and let drain while making the sauce.
3
(Youll likely have to replace the paper towels at least once.)
4
Prep the seasonings for the sauce: Peel the garlic cloves and the ginger, then quarter the ginger.
5
Turn on your food processor and drop the garlic and ginger through the feed tube; theyll be minced in no time.
6
Stop the machine and the black beans in a small sieve until the water runs clear.
7
Add them to the food processor and pulse until coarsely chopped.
8
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.
9
Now youre ready to cook the sauce!
10
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.
11
Stir-fry the seasonings until fragrant, less than a minute.
12
Stir the cornstarch mixture and add it to the pan.
13
Whisk the sauce occasionally while bringing it to a boil and simmer 1 minute.
14
Then set the sauce aside while you fry the tofu.
15
Generously film the bottom of a 12-inch nonstick skillet with vegetable oil and heat over high heat until hot but not smoking.
16
Blot up any excess moisture on the tofu with a paper towel before laying in the skillet.
17
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.
18
(You may need to lower the heat as the frying progresses.)
19
Give the tofu one last flip on a paper towel to sop up any stray oil and reheat the sauce.
20
Serve with rice and broccoli, pouring sauce over all.

218

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-pound block of extra-firm tofu, 4 garlic cloves, 1-inch chunk of fresh ginger, 2 tablespoons Chinese fermented black beans, and more.

Yes, Panfried Tofu with Chinese Black Bean Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panfried Tofu with Chinese Black Bean Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions