March 8, 2013 by Joanne T Ferguson
Little did I know when I had my wonderful first experience at making Ebony and Ivory Sesame Toasted Tofu with Phrik Nam Pla, (inspired by Detox: Sesame-Crusted Tofu with Nuoc Cham on Alexandra’s Kitchen) I had put “on the list” one day to make another tofu dish; one that had the “look and feel” of a dish that would be served in a Chinese Restaurant.
When I saw the words “SIMPLE” and “TOFU” in the same recipe description on 3 HUNGRY TUMMIES, I thought this HAS to be the dish for me to try and make in an “adapted” way too!
In addition to the Simple Braised Tofu, I REALLY liked the step by step photos as when making new dishes and using ingredients I am not familiar with, to me it is like the dish is not only “warm and welcoming” but YELLS “MAKE ME!! MAKE ME!” 😉
What IS it with me with food and YELLING like in Spinning Globe Persian Pomegranate and Pistachio Meatballs and/or foods talking to me talking to me like in Roaring Dragon Mini Pear Muffins? lol
1 container fresh soft tofu, cut in thirds (feel free to cut into any size or shape for personal preference 😉 )
4 garlic cloves, minced
3 red chillis, sliced
3 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons Xylitol (feel free to use sugar 😉 )
1 tablespoon tamari
1 teaspoon sesame oil
2 carrots, finely sliced
1/4 red capsicum, sliced
1/4 yellow capsicum, sliced
1/4 green capsicum, sliced
2 brown mushrooms, sliced (was using up what I had on hand ;-))
12 fermented black beans, cut in half
dash of white pepper
dash of Chinese cooking wine
3 spring onions, cut into 3 cm (1.2 inches) pieces
handful of coriander
Prepare all ingredients above, ready for cooking in a wok or deep fry pan; oyster sauce, dark soy, light soy, xylitol and sesame oil in one dish, everything else is separate dishes.
Hint and Tip
I always set up the bowls in the order they will be used. 😉
Heat wok; add oil.
Hint and Tip
Oil is ready when you place a wooden spoon or chopstick in the oil and the oil bubbles around it! 🙂
Wok fry tofu in small batches until golden brown; drain on paper towel on a flat plate; set aside.
Hint and Tip
I took all but about 1 -2 tablespoons out of the pan at this point.
Wok garlic and chilli for about 2 minutes.
Add in carrot, capsicum, mushrooms; wok another 3 minutes approximately; depending on how you like your vegetables. I tend to like them crispy.
Add in tofu; let simmer for 5 minutes.
Add in spring onions; cook for an additional minute.
ENJOY! 🙂 🙂 🙂
Do recipes that have step by step photos and instruction “entice” you to make the recipe?
Now that you have “seen” how “SIMPLE” this Braised Tofu with Fermented Beans and Vegetables (which was “on the list” and now is “off the list”) can be, does it change your mind about tofu and will you now be “inspired” in making this VERY healthy and tasty Chinese recipe? 🙂
FOLLOW UP NOTE
I did add some cashews (after the photo) for crunch; optional addition. 😉
The sauce came out GREAT! Next time, I would probably double it too! 😉