2 tablespoons fermented black beans, rinsed
3 cloves garlic minced
1 tablespoon soy sauce
1 tablespoon rice wine or sherry
1 teaspoon sugar
1 tablespoon sesame oil
1 tablespoon ginger minced
3 tablespoons green onion minced
14 ounces firm tofu cubed
1 tablespoon hot chili paste
1 cup vegetable stock
1 tablespoon cornstarch, mixed with 2 tablespoon water
6 cups cooked rice
cilantro for garnish
Mash black beans with garlic, soy, wine and sugar. Heat oil in wok. Add black bean paste, ginger and green onion. Add tofu and turn gently. Add chili paste and stock. Cover and cook for 3 to 4 minutes. Stir in cornstarch mixtures. Serve over rice.
Makes 4 servings.
Calories…..448……Fat……4 g…..Carbs…..94 g……Sodium……440 mg……Fiber…..2.8 g.