Braised Stuffed Tofu in Black Beans Sauce

 

Sa Wad Dee Ka 🙏 Hive Community ^^

My family was one of the millions who were Chinese immigrants to Thailand. When I was young, I heard my parents speak a Chinese dialect at home.
I grew up with a lot of traditional Chinese culture, including the food as well. This Stuffed Tofu in Black Beans Sauce. I had seen my mom cook this dish so often, and I always stay around with her in the kitchen. Sadly that my mom passed away nearly 8 years ago and I still miss her so this stuffed tofu was pop up in my mind.

So this time I will share a Braised Stuffed Tofu in Black Beans Sauce. This is a great vegetarian dish as it’s high in protein and very nutritious. This Braised Stuffed Tofu in Black Beans Sauce recipe is very simple and delicious.

The first step is to make a simple scoop out and marinade it with typically Chinese seasoning sauce then stuffed it back and stir-fried it with black bean sauce (Douchi) and various types of vegetables.
 

 

Here is what we need!

• 1 Firm Tofu
• 1/2 Cup Sliced Jelly mushroom
• 1/2 Cup Sliced Napa Cabbage
• 1/2 Cup Bean Sprouts
• 1/3 Cup Frozen Pea, Carrot, and Corn
• 1 Tablespoon Finely Chop Carrot
• 1 Tablespoon Finely Chop Spring Onion
• 1 Tablespoon Finely Chop Jelly mushroom
• 1 Tablespoon Finely Minced Garlic
• 1 Teaspoon Finely Minced Ginger
• 2 Tablespoon Rice Bran Oil
• 2 Tablespoon Fermented Back Bean
• 1 Tablespoon Shaoxing wine
• 1 Tablespoon Cornstarch
• 1 Teaspoon Sugar
• 1 Tablespoon Soy Sauce
   

 

The key to this delicious recipe is very good tofu. Definitely need to use firm tofu which can't use soft or silken tofu that will be broken to stuff the filling. Yesterday, I went out to the grocery store and see the black sesame tofu on the shelf, so I did grab it and used it for my recipe today.
 

 

HOW TO MAKE THE STUFFED TOFU

Drain the excess water out from the tofu by dry fabric. Slice into each block of tofu. Afterward, carefully cut the tofu into a square shape, then scoop out the center from each piece to make room for the stuffing. Reserve the scooped-out tofu, and mash out the tofu with a fork.
 

 

Put back the mash tofu into the mixing bowl. Then add chop carrot, jelly mushroom, and spring onion. Seasoned with some soy sauce to taste and mix them well!
 

 

Put about 1 tablespoon of the mixture in each square of tofu, being very gentle and not breaking the tofu. Pat the filling down carefully. Repeat until all 8 pieces are filled and set aside.
 

 

FRY THE TOFU UNTIL GOLDEN YELLOW CRISP

Heat a large nonstick pan over high heat. And add 1 tablespoon of vegetable oil. Then gently place the stuffed tofu one at a time in the pan, and panfry both sides until slightly brown for about 2 minutes on each side.
 

 

And set aside.
 

 

TIME TO MAKE THE STUFFED TOFU SAUCE

Put about 1 tablespoon of vegetable oil into the large nonstick pan over high heat.
 

 

Add the minced garlic and minced ginger, then stir-fry them for about 1 minute.
 

 

Add the Slice of napa cabbage, jelly mushroom, bean sprouts, and 3 frozen vegetable. Then cook until the vegetables change color for about 2 minutes.
 

 

Add the fermented back bean, shaoxing wine, soy sauce, sugar, and corn starch.
 

 

Stir all the ingredients together until everything combine well.
 

 

Carefully put back the stuffed tofu into the pan.
 

 

After that, flipped the stuffed tofu to upside down for a couple of minutes until it absorbs all the sauce.
 

 

I did garnish with some spring onion and a slice of red chili. This gives some extra taste and points for beautiful plating.
 

 

I always make sure that the sauce is really absorbed and caramelized all over the stuffed tofu so I highly recommend you do the same! 😀
 

 

This is my healthy lunch for a lovely Saturday and I eat it with steam jasmine rice.
 

 

Wishing you have happy WEEKEND 🌸💕🎀