Steamed Tofu in Black Bean Sauce

Ingredients

• 10.5 oz silken tofu
• 1/8 teaspoon sesame oil
• pinch of salt
• ground Sichuan pepper
• 2-3 teaspoons julienned ginger
• olive oil
• 1/2 teaspoon minced ginger
• 2-3 garlic cloves, minced
• 1 tablespoon fermented black beans, briefly rinsed
• 1 tablespoon oyster sauce
• 1/2 tablespoon soy sauce
• 1/2 cup plus 1/2 tablespoon water, divided
• 1/2 tablespoon cornstarch
• 1 stalk of scallion, thinly sliced

Instructions

1. 1

   Slice tofu into thin slices, about 1/2 inch (1.25cm) thick. Arrange them overlapping slightly on a plate that you will use to steam.

2. 2

   Drizzle sesame oil and sprinkle a pinch of salt and pepper over the tofu. Top it with julienned ginger. Cover the plate and steam until hot, about 6-7 minutes.

3. 3

   While steaming the tofu, make the sauce. Add a little olive oil to a small saucepan (or small deep pan) over medium heat. Add minced ginger and sauté until fragrant.

4. 4

   Add minced garlic and continue to sauté for a few seconds until fragrant. Then add fermented black beans and also sauté for a few seconds until fragrant.

5. 5

   Add oyster sauce and soy sauce to the saucepan. Give everything a quick stir and then add 1/2 cup (120ml) of water. Bring it to a simmer.

6. 6

   Combine cornstarch with 1/2 tablespoon of water to make a cornstarch slurry and gradually pour it into the saucepan while stirring to thicken the black bean sauce to your liking.

7. 7

   Once the tofu is hot, remove the plate from the steamer. Discard the liquid in the plate, then pour the black bean sauce over the tofu slices.

8. 8

   Scatter scallion slices and sprinkle Sichuan pepper over the tofu and serve right away with rice.