One of my favorite quick meals that I've made in the past year has been a tofu dish that my brother in-law created. He was inspired by Fuchsia Dunlop and the ingredients that are commonly used in Chinese cooking: mirin, fermented black beans, ginger and garlic.
And since I'm deep into packing up my apartment in preparation to move very soon, this was the perfect meal to whip up before I packed up my kitchen. Also this would be great to pair with stir-fried veggies and other Chinese dishes.
Stanley Tofu
Ingredients:
1 tbs neutral cooking oil (I used canola)
2-3 green onions, chopped--greens and whites separated
2 cloves of garlic, minced
1 tsp ginger, grated
2 tbs fermented black beans, rinsed
16oz package of firm tofu, chopped into cubes
splash of mirin, or more to taste
splash of soy sauce, or more to taste
Directions:
1. Heat cooking oil in a pan over medium heat. Add in green onion whites and sauté until fragrant, a couple minutes. Add in ginger, garlic and beans to the pan and heat for a minute.
2. Add in tofu and the splash of mirin and soy sauce. Sauté until heated through, about 5 minutes.
3. Top with the green onion greens and enjoy!
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