Tag Archives: เมนูจีน

#StirFu Tofu in Black Beans Sauce

Calling all tofu lovers (again).

In this recipe, we’re using Fermented Black Beans (douchi) as the main flavouring. It’s mainly salty, but also has a delicious nuttiness.

I make this with lots of vegetables, and not so much oil.

It goes beautifully with steamed rice, or noodles.

Enjoy!

How to put this together

Heat 1 tsp oil in a pan over high heat.

When the oil is hot, add peppers.

Stir-fry until the skin is slightly charred and it’s half way cooked.

Transfer to a plate.

In the same pan, heat 1 tsp oil over high heat.

When the oil is hot, add mushrooms.

Stir-fry until half way cooked.

Transfer to a plate.

Still using the same pan, heat 1 Tbsp oil over medium heat.

Add garlic + dried chillies + fermented black beans.

Fry until fragrant.

Add tofu puffs.

Stir-fry briefly.

Then add ½ cup water + light soy sauce + sugar.

Stir-fry until a little bit of water is left.

Add peppers + mushrooms.

Mix well.

Make a slurry from cornflour + water mixture.

Pour over the top. Mix well.

Then add spring onions, and stir-fry until it’s just cooked but still crisp.

Serve immediately

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#StirFu Tofu Black Beans Sauce

Calling all tofu lovers (again). In this recipe, we're using Fermented Black Beans (douchi) as the main flavouring. It's mainly salty, but also has a delicious nuttiness.
Course Main Course
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • 150 g Tofu Puffs cut to bite size pieces
  • 150 g Peppers cut to bite size pieces
  • 100 g Button Mushrooms cut to bite size pieces
  • 3 Small Dried Chillies (hot) cut to small pieces
  • 2 Tbsp Fermented Black Beans washed, roughly chopped
  • 1 Tbsp Garlic minced
  • 2 Spring Onions cut to 1 inch pieces
  • 1/2 cup Water
  • 1 Tbsp Soy Sauce
  • 1/2 tsp Sugar
  • Oil
  • 1 tsp Cornflour mixed with 2 Tbsp Water

Instructions

  • Heat 1 tsp oil in a pan over high heat. When the oil is hot, add peppers. Stir-fry until the skin is slightly charred and it’s half way cooked. Transfer to a plate.
  • In the same pan, heat 1 tsp oil over high heat. When the oil is hot, add mushrooms. Stir-fry until half way cooked. Transfer to a plate.
  • Still using the same pan, heat 1 Tbsp oil over medium heat. Add garlic + dried chillies + fermented black beans. Fry until fragrant.
  • Add tofu puffs. Stir-fry briefly. Then add ½ cup water + light soy sauce + sugar.
  • Stir-fry until a little bit of water is left. Add peppers + mushrooms. Mix well.
  • Make a slurry from cornflour + water mixture. Pour over the top. Mix well. Then add spring onions, and stir-fry until it’s just cooked but still crisp.
  • Serve immediately

Video

Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal.

Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked.

In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.

Here’s how you put it together:

Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl.

Set aside.

Heat oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.

Add the chilli oil to the sauce mixture from earlier.

Bring a large pot of water to boil over high heat. Add salt.

Add enoki mushrooms. Blanch for 15 seconds.

Transfer to a plate.

Using the same pot, bring the water back to a boil.

Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds.

Transfer to a bowl of cool water.

Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl.

Repeat with the remaining tong ho.

In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.

Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts.

Mix well.

Transfer to a plate.

Pour the reserved 1 Tbsp of sauce over the top.

Serve immediately.

Serve, topped with remaining sauce

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Tong Ho and Enoki Nuts Salad

Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal. Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked. In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.
Course Main Course, Salad
Cuisine Chinese, Vegan, Vegetarian
Keyword Chinese, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 250 g Tong Ho Garland Chrysanthemum
  • 100 g Enoki Mushrooms
  • 50 g Cashew Nuts or Peanuts, roasted
  • 2 tsp Salt

Sauce

  • 1/2 tsp Sugar
  • 2 Tbsp Light Soy Sauce
  • 2 tsp Chinkiang Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Garlic minced
  • 3 Small Dried Chillies(Hot) cut to small pieces
  • 1/2 tsp Sichuan Peppercorn crushed
  • 1 Tbsp Oil

Instructions

  • Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl. Set aside.
  • Heat 1 Tbsp oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.
  • Add the chilli oil to the sauce mixture from earlier.
  • Bring a large pot of water to boil over high heat. Add salt. Add enoki mushrooms. Blanch for 15 seconds. Transfer to a plate.
  • Using the same pot, bring the water back to a boil. Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds. Transfer to a bowl of cool water.
  • Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl. Repeat with the remaining tong ho.
  • In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.
  • Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts. Mix well.
  • Transfer to a plate. Pour the reserved 1 Tbsp of sauce over the top. Serve immediately.

Video