INGREDIENTS:
For the Bean Sauce:
- ¼ cup fermented black beans
- 1" piece of ginger, peeled
- 3 garlic cloves
- 2 tbsp. sugar
- ¾ cup vegetable broth
- 1 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tsp. chili paste
- ¼ cup cold water
- 1 tbsp. cornstarch
For the Base:
- 1 tbsp. vegetable oil
- 1 lb. extra firm tofu, drained and pressed at least 15 minutes
- 2 broccoli crowns, flowers, cut into bite sized pieces
- 2 scallions, chopped
INSTRUCTIONS:
Prepare the Sauce:
- Place beans, ginger and garlic in food processor. Blend until mostly smooth - you might still have a few bean chunks, and that's fine.
- Transfer to saucepan and add sugar, broth, vinegar and soy sauce.
- Whisk everything together and bring to a simmer. Allow to continue simmering over low heat while you prepare the tofu and broccoli - about 15 minutes.
- Just before serving, whisk water and cornstarch together in small bowl. Add to sauce and stir to blend completely before removing from heat.
Prepare the Tofu and Broccoli:
- Cut tofu into bite sized triangles or cubes.
- Coat large skillet with oil and place over medium-high heat. Add tofu and cook on each side until brown and crispy, about 5 minutes per side.
- Steam the broccoli using a steaming device of your choice. If you don't have one you can also boil and drain it. Cook until tender-crisp.
Assemble:
- Add broccoli and sauce to skillet with tofu. Flip to get everything well coated.
- Serve over rice and top with scallions.
Source: Connoisseurus Veg
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