Have you ever tried cooking tofu with black bean sauce? 

It may sound unusual to anyone who does not cook Asian food often, but it is a classic everyday home dish for the Chinese, especially among the Cantonese.

Black bean sauce is not just raw black beans ground into a sauce. It is a paste or sauce made from fermented black beans. Don’t be put off by the word “fermentation” – it’s a process that can develop a lot of flavor. Think of cheese, which is a product of milk fermentation. Fermentation also gives black beans an intense umami flavor that is perfect for cooking Chinese dishes.

Now, let’s think of tofu as a blank canvas. It has texture but not much flavor on its own. This makes it the perfect vehicle to absorb any flavor, and of course, the black bean sauce added to it. 

Before we get into the details of preparing this dish, let’s look at all the essential ingredients for this tofu recipe.

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1. The main ingredients for tofu with black bean sauce

Tofu. Tofu is a key ingredient in this dish, and it’s best to use medium-hard tofu as silken tofu is too soft and fragile during stir-frying.

Black beans. When it comes to black beans, you have two options: dry fermented black beans or store-bought black bean garlic sauce, both of which can be found at most Asian markets. If you’re using dry fermented black beans, soak them in water for a few minutes to remove the excess saltiness, drain, and be ready to use. Store-bought Chinese black bean sauce can be used straight out of the bottle, which is what I use.

Other ingredients

• I include some green onions cut into one to two-inch sections.
• Some chopped garlic – one to two tablespoons per pound of tofu is sufficient. 
• Besides, you can add other vegetables like green beans, green peppers, shiitake mushrooms, or even red peppers to enrich the color of the dish. I keep this recipe basic, so I did not use these items in my recipe.
• Lastly, if you prefer your dish to be spicy, add some chili oil, chili flakes, or chopped red chilies.

Seasonings

I use sesame oil, light soy sauce, Shaoxing wine, and ground white pepper for my recipe. If you don’t have Shaoxing wine, you can use any rice wine or sherry instead. Black pepper is a great alternative to white pepper. 

You can also add some oyster sauce to the seasoning mix. If you’re a vegetarian, you can find a suitable vegetarian oyster sauce (a mushroom extract)  in most Asian grocery stores.

2. The step-by-step instructions to prepare black beans tofu

It is a two-step process involving pan-frying the tofu and mixing it with the black bean sauce.

a. Pan-fry the tofu

1. First, drain the excess water from the tofu and place it on a paper towel to absorb the remaining water. 
2. Next, cut the tofu into approximately 1/4-inch thick pieces. 
3. Place the tofu on a plate and wait for ten minutes. Remove any water if there is water releasing further from the tofu.
4. To start frying the tofu, add vegetable oil to a pan. A cast iron or a non-stick pan is recommended to prevent the tofu from sticking to the surface. 
5. For those who prefer a spicier version, chili oil can be added instead of pure vegetable oil to fry the tofu.
6. Place the tofu single layer in the pan. Over medium-high heat, pan-fry the tofu until it becomes golden brown, which should take about five minutes for each side. 
7. Once done, remove the tofu from the pan and set it aside. There will be some excess oil in the pan, which can be used to saute the garlic and other ingredients in the next step.

b. Prepare the sauce

1. Heat the remaining oil in the pan to sauté the sliced onion. 
2. Once the onion turns slightly brown and aromatic, add the garlic, black bean paste, and seasonings.
3. Mix all the seasonings (Ingredients B in the recipe) in a small bowl, then add to the pan.
4. You can add some water if you prefer more sauce. 
5. Then, return the pan-fried tofu slices to the pan and carefully flip them a few times, ensuring they do not break. 
6. Immediately transfer the tofu to a serving plate after the tofu is fully coated with the black bean sauce.
7. Sprinkle some toasted sesame seeds on top to serve.

c. Note:

• If you prefer more saucy, add more water and thicken it with cornstarch slurry.  The slurry is prepared by mixing a teaspoon of cornstarch with a tablespoon of cold water. 
• If you prefer a dry version, use less water and omit the cornstarch slurry. I prefer the dry version because it has a more intense black bean flavor. 
• If you’re making this dish for the first time, I recommend preparing the sauce beforehand since stir-frying is quick. 
• The black bean tofu goes well with white rice.

3. Other recipes that you would like to  try

Since you like this black bean sauce recipe, I have a few more recipe suggestions.

• Mapo tofu is the world-famous Szechuan-style spicy tofu dish. Do not miss it out.
• Follow this recipe to make a crispy tofu dish. It is crispy on the outside but still soft and tender inside.