Chinese-style tofu with fermented black beans

By Matt Tebbutt
From Saturday Kitchen

Ingredients

• Firm tofu: 400g/14oz, chopped
• Shiitake mushrooms: 4
• Vegetable oil: for frying
• Tofu puffs: 6, halved
• Garlic cloves: 3, crushed
• Sesame seeds: 1 tsp
• Tahini: 1 tbsp
• Sugar: 1 tsp
• Soy sauce: 2 tsp
• Crispy chilli oil: 2 tbsp
• Sesame oil: 1 tsp
• Green chilli: 1, sliced
• Soaked fermented black beans: 2 tbsp
• Spring onions: 3, sliced
• Green chilli: 1, sliced

Method

1. Steam the tofu and mushrooms:
   • Place a steamer on the hob and add the tofu and mushrooms. Steam for 5 minutes, then set aside.
2. Preheat the fryer:
   • Preheat the deep fat fryer to 180°C.
3. Fry the tofu puffs:
   • Tip the tofu puffs into the hot oil and fry until crisp, about 2-3 minutes. Remove and keep warm.
4. Prepare the sauce:
   • Heat 2 tablespoons of oil in a frying pan over low heat.
   • Add the ginger and garlic, and fry until fragrant.
   • Add the sesame seeds, tahini, sugar, soy sauce, chilli oil, and sesame oil. Mix well.
   • Add the sliced chilli, black beans, and spring onions, and stir to combine.
5. Assemble the dish:
   • Place both types of tofu and the mushrooms onto a plate.
   • Pour the sauce over the top and serve.