This Home-Style Bean Curd with Black Bean Sauce is another simple and easy to prepare Chinese comfort food. The best way to enjoy it, serve with some warm steamed rice. Extremely satisfying! The ingredients for this dish are easily obtainable at most local grocers here in Vancouver. Try it!
Home-Style Bean Curd With Black Bean Sauce
1 Packet/Block (350 g) Firm Bean Curd/Tofu, drained, cut into ¾ or 1 inch cubed
½ Red Bell Pepper, diced
½ Green Bell Pepper, diced
½ Medium Yellow Onion, diced
2 to 3 Thai Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
2 1/2 Tbsp Black Bean Sauce
2 Scallions, chopped
3 Tbsp Peanut or Corn Oil
3/4 Cup Vegetable Stock or Water
1 tsp Dark Soy Sauce
2 tsp Soy Sauce
2 tsp Shaoxing Wine
3/4 tsp Corn Flour
Heat the oil in a wok over a high heat. Fry the bean curd in batches until light golden in color. Drain the bean curd on paper towels and set aside.
Pour off the oil and reserve 1 Tbsp. Heat the oil on low heat. Cook the garlic until they are fragrant and golden in color.
Then turn the heat on high. Toss in the chilies, peppers and onions. Give it a quick stir, mix in the bean curd and add in the sauce. Bring it to a quick boil and season with sea salt if necessary. Serve immediately.