Tofu with Black Bean Sauce

Ingredients

• 45 ml (3 tbsp)black bean sauce
• 30 ml (2 tbsp)Chinese cooking wine, or sake
• 60 ml (1/4 cup)water
• 22.5 ml (1 1/2 tbsp)light soy sauce
• 5 ml (1 tsp)sesame oil
• 1.25 ml (1/4 tsp)white pepper
• 1.25 ml (1/4 tsp)sugar
• 5 ml (1 tsp) cornstarch and 15 ml (1 tbsp) watercornstarch and water
• 454 g (1 lb)extra-firm tofu
• 360–480 ml (1 1/2–2 cups)oil, for deep-frying
• 5 ml (1 tsp)oil
• 2shallots, minced
• 3–4 clovesgarlic, minced
• 2red chillies, sliced (more or less to taste)
• 5 ml (1 tsp)ginger, minced
• To garnishspring onions

Instructions

1. 1

   Mix the sauce

   Whisk together the black bean sauce, cooking wine, 60 ml water, soy sauce, sesame oil, white pepper and sugar. In a separate bowl, whisk the cornstarch with 15 ml water, then stir this slurry into the sauce.

2. 2

   Prepare the tofu

   Drain and rinse the tofu under cold water. Cut it into 4 slabs, halve each slab to make squares, then halve each square diagonally to make triangles. Set the tofu on a clean towel or paper towels, blot the tops and leave it to air-dry while you heat the oil.

3. 3

   Heat the oil

   Heat 360–480 ml (1 1/2–2 cups) oil in a wok or large pot over medium heat. Check it by lowering in a wooden skewer or the handle of a wooden spoon; the oil is ready when it bubbles around the wood.

4. 4

   Fry the tofu

   Fry the tofu in 2–3 batches so the pan is not crowded. Carefully lower in each batch and fry for 2–3 minutes, turning halfway, until pale golden. Lift the tofu out with a slotted spoon or spider strainer and drain it on a paper-towel-lined plate; repeat with the remaining tofu, taking care of splattering oil.

5. 5

   Cook the aromatics

   Heat a wok or large frying pan over high heat. If you used the wok for deep-frying, carefully pour out the oil once safe, saving it for reuse if desired. When the pan is lightly smoking, add 5 ml oil and the shallots; fry for 1 minute, then add the garlic, ginger and chillies and fry for 30 seconds.

6. 6

   Simmer and serve

   Add the tofu and sauce, then bring the sauce to a simmer. Simmer for a couple of minutes, until thickened, garnish with sliced spring onion greens and serve immediately.

What is tofu with black bean sauce?

This is a Chinese restaurant-style dish of tofu coated in a savoury, glossy sauce made with black bean sauce, soy and aromatics. Fermented black beans bring a deeply savoury flavour, while chillies and ginger add warmth.

This version fries extra-firm tofu before simmering it briefly in the sauce. That gives the outside a light golden crust while keeping the centres tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 14g protein, 13g carbs, 13g fat.

The tofu provides most of the protein, while the sauce and aromatics contribute some carbohydrates. The tofu and frying oil supply much of the fat; serve it with rice and vegetables to make a more balanced plate.

Choosing and preparing tofu

Extra-firm tofu: it holds its shape through cutting, frying and tossing in the sauce. Softer tofu is more likely to break apart.

Dry surface: blotting the triangles and letting them air-dry helps limit splattering and encourages the tofu to turn golden in the hot oil.

Frying safely

Oil temperature: test it with a wooden skewer or spoon handle; bubbles forming around the wood indicate that the oil is hot enough. Lower the tofu in gently and watch for splashes.

Small batches: frying 2–3 batches rather than crowding the pan helps the pieces colour instead of steaming against one another. Drain each batch on paper towels.

Getting the sauce right

Cornstarch slurry: mix the cornstarch with its measured water separately before stirring it into the sauce. This helps it blend in smoothly.

Thickening cue: simmer the tofu and sauce for a couple of minutes, stopping when the sauce has thickened enough to coat the pieces. Serve promptly while the tofu still has some crispness.

Aromatics and heat

Shallots first: give them 1 minute in the hot pan before adding the garlic, ginger and chillies. The latter cook for just 30 seconds, so they flavour the oil without lingering too long in the heat.

Chilli level: use more or less than the 2 chillies to suit your preference, as the recipe allows. Sliced spring onion greens add a fresh finish.

What to serve alongside

Rice: steamed rice is a simple partner for the savoury sauce and makes the meal more substantial. Spoon any extra sauce over it.

Vegetables: serve with a side of simply cooked greens or other vegetables for contrast. Add them separately rather than crowding the tofu pan.

Recipe notes & tips

• Cut the tofu into evenly sized triangles so the pieces fry at a similar rate.
• Have the sauce and aromatics ready before heating the wok, as the final cooking stages move quickly.
• Lower the tofu into the hot oil carefully to reduce splashing.
• Keep the frying batches small so the tofu has room to brown.
• Serve as soon as the sauce thickens to retain more of the tofu's crisp exterior.

Variations

• Milder chilli: use fewer chillies or leave them out for less heat.
• Sake swap: use sake in place of the Chinese cooking wine, as suggested in the ingredient list.
• Extra vegetables: serve with separately cooked greens for added colour and crunch.
• Rice pairing: spoon the finished sauce over steamed rice for a heartier meal.

Common mistakes to avoid

• Wet tofu: blot and air-dry it before frying to reduce splattering.
• Crowded frying: cook in 2–3 batches so the tofu can turn pale golden.
• Rough handling: lower the triangles into the oil gently to help keep them intact.
• Burnt aromatics: add the garlic, ginger and chillies after the shallots and cook them for only 30 seconds.
• Thin sauce: simmer the tofu and sauce for a couple of minutes until it thickens.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot; the tofu may be softer after storage.

Frequently asked questions