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    Savory Black Bean Silken Tofu Stew

    clock-icon20 minutes
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    Pixicook editorial team

    A comforting and savory stew made with silken tofu and fermented black beans, garnished with scallions and sesame oil.

    Ingredients for Savory Black Bean Silken Tofu Stew

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Soft Tofu, cut into bite-sized cubes

    0 oz

    Substitute chevron-down

    Potato Starch, mixed with 3 tablespoons of cold water

    tablespoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Scallions, thinly sliced, white and green parts separated

    each

    Substitute chevron-down

    Ginger, finely chopped

    tablespoons

    Substitute chevron-down

    Garlic, finely chopped

    tablespoons

    Substitute chevron-down

    Fermented Black Beans, rinsed, drained, and coarsely chopped

    tablespoons

    Substitute chevron-down

    Unsalted Stock Or Water

    cups

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Toasted Sesame Oil

    teaspoons

    Substitute chevron-down

    Ground White Pepper, dash

    teaspoons

    Substitute chevron-down

    How to Make Savory Black Bean Silken Tofu Stew

    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.

    Pitfalls and tips

    Quality Ingredients

    Source the best silken tofu and opt for dried beans you soak and cook yourself for superior flavor and texture.

    Layering Flavors

    Caramelize onions, garlic, and bell peppers, and toast spices like cumin or smoked paprika before adding liquids.

    Tofu Technique

    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.

    Consistency and Seasoning

    Check stew consistency and seasoning before serving, adjusting with stock, water, salt, and pepper as needed.

    Deglazing

    Use stock or wine to deglaze the pot after sautéing to incorporate all savory flavors into the stew.


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