14 minutes
A delicious dish of soft tofu cooked in a rich and savory black bean sauce.
Soft Tofu, cut into 3/4-inch cubes
0 oz
tablespoons
tablespoons
tablespoons
Scallions, thinly sliced, white and green parts kept separate
each
Ginger, finely chopped
tablespoons
Garlic, finely chopped
tablespoons
Fermented Black Beans, rinsed, drained, and coarsely chopped
tablespoons
Unsalted Stock
cups
teaspoons
teaspoons
teaspoons
teaspoons
0 dashes
1. Prepare Tofu
First, prepare the tofu by cutting it into ¾-inch cubes. This size is perfect to ensure the tofu holds up well during cooking and evenly absorbs the flavors of the sauce.
2. Make Slurry
Next, make a slurry by combining 1 tablespoon of potato starch with 3 tablespoons of cold water in a small bowl. Stir this mixture until it is smooth and set it aside. This slurry will be used later to thicken our sauce to the perfect consistency.
3. Heat Wok and Stir-fry Aromatics
Heat a wok over medium heat. You’ll know it’s ready when a drop of water evaporates immediately upon contact with the surface. Add 2 tablespoons of vegetable oil and swirl it to coat the sides of the wok. Once the oil is hot, add the white parts of the scallions, finely chopped ginger, and garlic. Stir-fry these aromatics for about 30 seconds until the garlic is fragrant but not browned.
4. Add Black Beans and Stock
Then, introduce the fermented black beans to the wok. Stir-fry them briefly until they sizzle and release their unique, savory aroma. At this point, add 1 cup of unsalted stock (or water), 1 teaspoon of soy sauce, ½ teaspoon of kosher salt, and 1 teaspoon of sugar to the wok. Let this mixture come to a bubbling simmer.
5. Add Tofu and Cook
Now, gently add the tofu cubes to the wok. Reduce the heat to medium-low and let the tofu cook for about 2 minutes. Instead of stirring, gently move the wok under the tofu to keep the cubes intact and prevent them from breaking apart.
6. Thicken the Sauce
To thicken the sauce, give the slurry a quick stir and add half of it to the wok. Fold it into the sauce using a spatula. Repeat with the remaining slurry, gently folding until the sauce reaches a velvety consistency.
7. Finish and Serve
Finally, remove the wok from the heat. Drizzle ½ teaspoon of toasted sesame oil over the top, add a dash of ground white pepper, and garnish with the green parts of the scallions. Serve your Silken Tofu in Velvety Black Bean Sauce hot, and enjoy the rich, savory flavors with every bite.
Known for its soft and smooth texture, silken tofu acts as a canvas for the sauce, absorbing its flavors. It's gently cooked or steamed to maintain its delicate structure.
. Spicy Black Bean Sauce
This sauce typically combines fermented black beans, garlic, ginger, soy sauce, and possibly Shaoxing wine or rice vinegar for acidity. Cornstarch or another thickener might be used to achieve the desired velvety texture.
. Introduce a different fermented element like miso paste or hoisin sauce to alter the base flavor subtly. . Add a spoonful of rice vinegar or a splash of Shaoxing wine for a different acidic note. . Incorporate a dollop of sesame paste or peanut butter to add a nutty richness to the sauce.
. Add toasted sesame seeds or crushed peanuts for a satisfying crunch. . Use crispy fried shallots or garlic for added texture and a boost of flavor.
Silken tofu is the star of the dish and its texture is paramount. Purchase the freshest silken tofu you can find, ideally from an Asian market. Handle it with care, as it's incredibly delicate.
The sauce should be velvety and just thick enough to coat the back of a spoon. If it's too thick, it will overpower the tofu; too thin, and it will be insipid. Adjust the consistency with a cornstarch slurry if needed, adding it little by little while cooking over low heat.
To preserve its silky texture, gently remove the tofu from the package and drain it on a bed of paper towels. Be sure to cut the tofu with a sharp, non-serrated knife to prevent tearing.
Black bean sauce is robust, so balance it with other flavors and textures. A hint of sugar can offset saltiness, while a splash of rice wine or dry sherry adds depth. Fresh ginger and garlic will provide a warm, aromatic base note.
When cooking the sauce, maintain a gentle simmer. High heat can burn the garlic and ginger, introducing a bitter flavor. When combining the sauce with the tofu, use a folding motion to avoid breaking the delicate cubes.
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