planted

Recipes

tofu-black-bean-stirfry-serving
2min read
Share

Tofu + Fermented Black Bean Stir-fry

by Aliza de Lima

2min read

Enjoy this easy, flavour, protein-packed fermented black bean and tofu stir-fry. Packed full of umami, it's great to eat with a side of plain rice and veggies, or as a topping to your comforting rice porridge. This dish is made up of crispy tofu, wrapped in a  deep, salty and savoury flavour of fermented black beans. This stir-fry guarantees to add layers of flavours and texture to any meal, or enjoyed on it’s own. Whatever floats your boat.

tofu-fermented-black-bean-stirfry-served-as-topping-of-arroz-caldo

Prep Time

10 mins

Cook Time

25 mins

Serves

3-4

Ingredients

1 1/2 cups uncooked sticky/glutinous rice
500g extra firm tofu, cubed

250g mushroom, chopped

2 tbsp fermented black beans

2 celery sticks, sliced

1 shallot, chopped

2 garlic cloves, minced

2 tbsps soy sauce 

2 tbsp distilled vinegar/ lemon juice

Cooking oil, separated

1-2 tbsp water

Salt, to taste

Black pepper, to taste

Method

STEP 1

First cook the tofu. In a deep, wide pan, fry in oil (around an inch deep) for around 15 mins in med-high heat until all sides are crispy and golden brown. If you want more of a crispier tofu surface area, you can also cut tofu in a flatter, more rectangular prism instead of cube.

If you’re not a massive fan of frying, you can also cook the tofu cubes in the oven at 200C for around 20 mins, (but might not be as crispy in comparison when you fry it).

STEP 2

As your tofu is cooking, sauté garlic, onion and celery in a different pan until soft (about 5-7 minutes).

STEP 3

Mix mushrooms into the sauteed veg as above, and cook until edges have browned and moisture has dissipated.

STEP 4

Add in cooked tofu, soy sauce and vinegar. Then mix in fermented black beans and cook for a couple more minutes to let the flavours seep in. Make sure to taste first before adding salt and pepper, as fermented black beans can be quite salty already.

STEP 5

Serve with plain rice, add topping to your arroz caldo (see recipe here) or snack on its own. Enjoy!

Share

Aliza de Lima
by Aliza de Lima

Aliza is our Junior Creative, in between running out for copious amounts of coffee and snacks (give her a biscuit and she's your best friend). On her day off you'll find her exploring an exhibition, and having a chat over our Mac & Greens.

Read more from Aliza


MORE GREAT READS

Let us take care of dinner

After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.
People and Planet
VisaMasterCardAmerican expressApple PayGoogle PayMicrosoft wallet

© Copyright 2021 Allplants Ltd.
All rights reserved

Welcome to allplants. We use cookies (plant-based, of course!). By continuing to browse the site you are agreeing to our use of cookies. Find out more.