Spicy Black Bean Tofu And Eggplant Recipes

SPICY BLACK BEAN TOFU AND EGGPLANT

Steps:

• In a medium sized bowl add the black bean chili sauce, black vinegar, tamari, ginger, garlic, water and ground Szechuan peppercorns to make the spicy black bean sauce
• Heat a large wok over medium-high heat and add a tablespoon of sesame oil.
• When the oil is heated, add the tofu to the pan and stir fry for 3-5 minutes, or until the outside of the tofu begins to crisp a bit.
• Add the eggplant to the wok and continue to stirfry another 5-8 minutes. The eggplant should have softened, but not be fully cooked.
• Add the spicy black bean sauce and the chopped green onions to the wok and toss to coat.
• Stirfry for another 2-3 minutes until the sauce cooks in to the eggplant and tofu then serve.

CHINESE EGGPLANT AND TOFU IN BLACK BEAN SAUCE

Steps:

• Coat eggplant cubes in flour.
• Fry in oil 4 minutes.
• Add tofu; fry for 4 minutes until golden.
• Add black bean sauce to coat.
• Done.

CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE

Steps:

• Heat saucepan on medium high. Add oil, hot but not smoky.
• Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
• Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
• Add chopped onion, cook to soften 2 minutes.
• Add oyster sauce and rice vinegar, mix well.
• Add eggplants and mix well.
• Add red pepper flakes, if using.
• Cook until eggplants and onion are well done.
• Taste and add soy sauce, if needed.
• Garnish with green part of onions.
• Serve with sauce over white rice.