Tofu is something we have been learning to like more and more lately. It's easy and light and fries up quickly, and when it's poached like this in a little liquid with a heap of delicious vegetables, we really can't resist it.
This dish is even vegan, with a dash of fermented black beans for savory umami flavor, and some chilies for a kick. Leave the chilies if you don't like it spicy, but we suggest adding a little extra garlic if you do that.
Spicy Broccoli Tofu Stir-Fry
serves 2
1 block firm tofu
Vegetable oil
2 dried chiles, crushed
2 cloves garlic, minced
3-inch piece of ginger, peeled and grated
3 cups broccoli florets, chopped into bite-sized pieces
1/2 cup vegetable broth
1/4 cup fermented black beans
2 tablespoons sesame oil
Soy sauce, to taste
Heat a small saucepan of water to boiling, then turn off the heat. Drain and chop the tofu into 1 inch blocks and place in the hot water. Keep it there until you're ready to use it then drain carefully.
Heat a small amount of vegetable oil in a large skillet or wok. Cook the chiles until fragrant, then add the garlic and ginger and cook over medium heat until soft and golden. Add the broccoli and cook, stirring constantly over high heat until crisp-tender. Add the vegetable broth and turn the heat the medium. Add the black beans and simmer until most of the broth has simmered away. Add the tofu and drizzle the sesame oil over. Cook, stirring, just until the tofu is hot through. Season to taste with soy sauce and serve over white rice.
© 2009 Apartment Therapy
Mmmm yum!!!!!
I've never heard of cooking tofu that way. I'm intrigued!
view katie's profile
I've never heard of fermented black beans. What are they? Can I make them myself out of a can of black beans.
view Maryja's profile
i just wonder exactly how much flavor takes to the tofu with this method. i usually drain and press mine well to eliminate as much water as possible, then marinade it in whatever flavor i'm going for.
what exactly does the hot water accomplish?
view any such name's profile
i've spotted fermented black beans in asian markets. i'm not sure about replacing them with regular beans though.
view katie's profile
I'm agree about the flavorless tofu. I would either just chuck it into the pan at the same time as the broccoli OR coat tofu cubes with cornstarch, fry separately until crispy on the outside, then mix into the broccoli and sauce at the last minute so the crispy skin would absorb some sauce but not get too soggy.
P.S. Hooray for a vegan recipe! Much appreciated.
view Kristina's profile
Ugh...that would be "I" and not "I'm."
view Kristina's profile
I survived on broccoli/tofu/fermented black beans for years and years while working my way through school.
BUT -- I always cooked the tofu first, usually with some sherry and soy wiht onion/garlic/shallot (whatever I had on hand) to give it a meaty flavor, then added the broccoli later and let it steam quickly -- I do like my veggies al dente!
And when you crushed for time -- just keep a bottle of good oyster sauce on hand for a great (albiet non-vegan) variation!
view Mid-C Frank's profile
Maryja, fermented black beans are soy beans preserved in salt, so I'm afraid you can't sub. reg. black beans for them. They are often soaked for a bit before use (to cut down on the saltiness). Super delicious.
Thanks for the recipeâsounds really good!
L
view Lynn's profile
Yes, the fermented black beans are quite different from canned black beans - they are salty and give that umami savory taste.
With the tofu, putting it in the warm water helps keep it firm and keeps it from crumbling apart when fried. It also heats it up gently so you don't have to fry it very long - overcooked tofu can get bitter.
view faith's profile
That's a LOT of tofu for two servings. I would use 2/5 or 1/4 of the block of tofu.
view Ingrid's profile
Kristina - I second the hooray for a vegan recipe! Also, is cornstarch the same as cornflour? (I'm in the UK) I've never cooked tofu like that and I want to try it!
view tin_angel's profile