A comforting and savory stew made with silken tofu and fermented black beans, garnished with scallions and sesame oil.
20 minutes
A comforting and savory stew made with silken tofu and fermented black beans, garnished with scallions and sesame oil.
Soft Tofu, cut into bite-sized cubes
0 oz
Potato Starch, mixed with 3 tablespoons of cold water
tablespoons
tablespoons
Scallions, thinly sliced, white and green parts separated
each
Ginger, finely chopped
tablespoons
Garlic, finely chopped
tablespoons
Fermented Black Beans, rinsed, drained, and coarsely chopped
tablespoons
Unsalted Stock Or Water
cups
teaspoons
teaspoons
teaspoons
teaspoons
Ground White Pepper, dash
teaspoons
1. Prepare Tofu and Slurry
Cut the tofu into bite-sized cubes and set it aside. In a small bowl, make a slurry by mixing 1 tablespoon of potato starch with 3 tablespoons of cold water.
2. Heat Wok and Add Oil
Heat your wok over medium-high heat until a drop of water evaporates immediately upon contact. Add the vegetable oil and swirl it around to coat the surface.
3. Stir-fry Aromatics
Add the white parts of the scallions, ginger, and garlic to the wok. Stir-fry for about 30 seconds until they become aromatic.
4. Add Fermented Black Beans
Add the coarsely chopped fermented black beans and stir-fry briefly to incorporate their unique salty, umami taste into the base of the stew.
5. Add Stock and Seasonings
Pour in the stock, followed by the soy sauce, kosher salt, and sugar. Stir well to combine.
6. Cook Tofu
Carefully add the tofu to the wok. Reduce the heat to medium and let it cook for about 2 minutes, gently moving the wok occasionally to ensure the tofu doesn’t break apart.
7. Thicken Stew
Stir in the potato starch slurry, folding it gently into the stew. Once the stew has thickened, remove the wok from the heat.
8. Garnish and Serve
Finish by garnishing with toasted sesame oil, a dash of ground white pepper, and the green parts of the scallions. Serve the stew hot.
Source the best silken tofu and opt for dried beans you soak and cook yourself for superior flavor and texture.
Caramelize onions, garlic, and bell peppers, and toast spices like cumin or smoked paprika before adding liquids.
Cut silken tofu into cubes and gently stir into the stew towards the end of cooking to maintain texture. Optionally, pan-fry some tofu for garnish.
Check stew consistency and seasoning before serving, adjusting with stock, water, salt, and pepper as needed.
Use stock or wine to deglaze the pot after sautéing to incorporate all savory flavors into the stew.
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