Stanley's Tofu

June 27, 2021

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
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
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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