Cantonese-style tofu in black bean sauce

Few dishes are as delicious or satisfying as those made with this garlicky black bean sauce. The tofu rendition here is superb as a rice-sending dish, and it makes a wonderful meal-in-one dinner.

1 1/2 pounds tofu, cut into ½-inch slabs
3 1/2 tbsp canola or corn oil
2 red onions, peeled and thinly sliced
1 red bell pepper, cored, seeded, and cut into thin julienne strips
1 yellow bell pepper, cored, seeded, and cut into thin julienne strips
1/2 pound snow peas, ends snapped and veiny strings removed

Garlic Marinade

3 tbsp soy sauce
2 tbsp minced garlic
1 tsp toasted sesame oil

Minced Seasonings

3 tbsp fermented black beans, rinsed, drained, and minced
2 tbsp minced garlic
2 tbsp minced fresh ginger
1 tsp hot chile paste

Sauce (mixed together)

1 1/2 cups chicken broth
3 tbsp soy sauce
3 tbsp rice wine or sake
1 tbsp sugar
2 tsp cornstarch

Method

1. Wrap the tofu slabs in paper towels or a cotton towel, and set a heavy weight, such as a cast-iron skillet, on top. Let them stand for 30 minutes to press out excess water. Then cut them into slices about 1/2 inch thick and 2 1/2 inches long. Put them in a bowl.

2. Mix the Garlic Marinade and pour it over the tofu slices. Toss lightly to coat, cover with plastic wrap, and let the tofu sit at room temperature for 30 minutes.

3. Heat a heavy skillet, and add 2 1/2 tablespoons of the oil. When hot, arrange some of the tofu slices in the pan and sear over very high heat for 2 to 3 minutes on each side, or until golden brown. Remove with a slotted spoon and drain. Reheat the pan and continue frying the remaining slices. Remove and drain.

4. Heat the pan again, add the remaining 1 tablespoon oil and heat until hot, about 30 seconds; then add the Minced Seasonings. Stir-fry about 15 seconds, until fragrant, then add the onions and bell peppers. Toss lightly with a slotted spoon or spatula over high heat and cook about 2 minutes, until the onions and peppers are slightly tender. Add the snow peas and the Sauce, and toss lightly until the sauce has thickened. Add the fried tofu slices and stir the vegetables and sauce with a spatula to coat them. Scoop the tofu and vegetables onto a platter and serve with steamed rice.

Taken from Nina Simonds’s book “A Spoonful of Ginger” with permission. © Nina Simonds. Published by Alfred A. Knopf, Inc. ISBN 0-375-40036-2.