Aug 10, 2017

Tofu Veggies with Salted Black Beans

Chicken stock was used in this recipe. However, if you want to go to the vegetarian route, swap it out with vegetable stock, the end result is just as healthy and delicious.

Tofu veggies with salted black beans -


  • 1 medium carrot
  • 1 big bamboo shoot
  • 10 to 12 shiitake mushrooms
  • 1 box fried tofu (usually comes as square or triangle-shaped)
  • Big handful edamame
  • 1/2 onion
  • 2 garlic cloves
  • 1 to 2 red chilies
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce paste (蔭油膏)
  • 1/2 tablespoon salted black beans (豆鼓)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Some chicken stock
  • Some corn starch/water mixture
  • Some sesame oil


If using fresh beans instead of already cooked edamame, blanch the beans first and set aside for later use. If edamame comes with pods attached, simply squeeze out the beans.

Peel and dice the garlic cloves. Trim off the chili stems and finely chop the remaining sections. Peel and slice the onion.

Peel and slice the carrot. Peel away the fibrous layer from the bamboo shoots and slice the softer section. Remove the shiitake stems and break the cap in half. 

As for the pre-fried tofu, this prep work is not necessary but recommended in order to draw out excess oil or any unwanted fried flavors. Bring a pot of water to a boil and quickly dip the tofu in boiling water. Drain and set aside

Drizzle enough olive oil to evenly coat the bottom of the pan or a pot. Turn to medium high heat and add in the onion, salt, and pepper. Give it a quick stir and cook till the onion slices turn translucent. Add in chopped garlic and cook till aromatic.

Transfer tougher veggies into the pan first, such as bamboo shoots and carrot, especially if soft carrot is preferred. Cook for about a minute.

Add in shiitake mushrooms and tofu. Mix a little then put in the soy sauce paste and salted black beans. Pour in some chicken or vegetable stock, just till it reaches about 1/3 heights of the ingredient. Bring to a boil then lower the heat to keep it at a simmer. Add in edamame or other types of green beans. Cook for another minute or two.

Have some corn starch and water mixture ready. Evenly pour into the pan while gently stirring the veggies at the same time to prevent lumps. This dish is about done when the veggies turn slightly gooey and sticking to one another. Drizzle some sesame oil for extra aroma right before serving. 

You can also add some finely chopped cilantro to brighten up the flavors. Unlike regular Asian stir-fry veggies made with flamy wok fire, the slightly gooey version always seems extra comforting. It makes a great bento side dish too.

Other recipes using salted black beans: 

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