Steamed Tofu in Black Bean Sauce
Steamed Tofu in Black Bean Sauce is light yet flavorful. It is also incredibly quick and easy to make. A great dish to serve with rice especially in summer.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10.5 oz silken tofu
- 1/8 teaspoon sesame oil
- pinch of salt
- ground Sichuan pepper
- 2-3 teaspoons julienned ginger
- olive oil
- 1/2 teaspoon minced ginger
- 2-3 garlic cloves, minced
- 1 tablespoon fermented black beans, briefly rinsed
- 1 tablespoon oyster sauce
- 1/2 tablespoon soy sauce
- 1/2 cup plus 1/2 tablespoon water, divided
- 1/2 tablespoon cornstarch
- 1 stalk of scallion, thinly sliced
Instructions
- 1
Slice tofu into thin slices, about 1/2 inch (1.25cm) thick. Arrange them overlapping slightly on a plate that you will use to steam.
- 2
Drizzle sesame oil and sprinkle a pinch of salt and pepper over the tofu. Top it with julienned ginger. Cover the plate and steam until hot, about 6-7 minutes.
- 3
While steaming the tofu, make the sauce. Add a little olive oil to a small saucepan (or small deep pan) over medium heat. Add minced ginger and sauté until fragrant.
- 4
Add minced garlic and continue to sauté for a few seconds until fragrant. Then add fermented black beans and also sauté for a few seconds until fragrant.
- 5
Add oyster sauce and soy sauce to the saucepan. Give everything a quick stir and then add 1/2 cup (120ml) of water. Bring it to a simmer.
- 6
Combine cornstarch with 1/2 tablespoon of water to make a cornstarch slurry and gradually pour it into the saucepan while stirring to thicken the black bean sauce to your liking.
- 7
Once the tofu is hot, remove the plate from the steamer. Discard the liquid in the plate, then pour the black bean sauce over the tofu slices.
- 8
Scatter scallion slices and sprinkle Sichuan pepper over the tofu and serve right away with rice.