Chinese Takeaway in 5: Kwoklyn Wan’s black bean tofu and vegetable stir-fry

Tofu is a staple ingredient for vegetarian Buddhist monks in China. Black bean tofu can be found on many Cantonese restaurant menus.

black bean tofu curry
Sam Folan

SERVES 2

PREP 5 MINS
COOKING TIME 8 MINS

INGREDIENTS:
4 tbsp fermented Chinese black beans
340g firm tofu, cut into bitesized pieces
2 garlic cloves, finely chopped or grated
320g bag of ready-prepared stir-fry vegetables
1 tbsp cornflour mixed with 2 tbsp water

FROM THE STORE CUPBOARD:
2 tbsp vegetable oil
1⁄2 tsp salt
1⁄4 tsp white pepper
1 tsp sugar
2 tbsp light soy sauce

  1. Soak the fermented black beans in 120ml water for 10 minutes, then drain in a sieve and set to one side.
  2. Heat the oil in a wok over a medium-high heat and fry the tofu for 6-8 minutes until golden brown on all sides. Drain on kitchen paper and set to one side.
  3. Reheat the oiled wok over a medium heat and gently fry the garlic and black beans for 45 seconds until fragrant. Add the stir-fry vegetables, increase the heat to medium-high and fry for 2 minutes.
  4. Add 120ml water, the salt, pepper, sugar, soy sauce and fried tofu and bring to the boil.
  5. Give the cornflour mixture a stir and slowly pour into the sauce, stirring constantly, to thicken. Serve immediately.

Now get all the recipes…

Chinese takeaway in 5

Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15.