A Night Of Homemade Asian Goodness

 

Tofu or Chicken with Ginger and Black Bean Sauce

Last night, I made a version of a recipe that I've been making for quite a few years. I don't remember where I found it. I think it was in some magazine we had lying around the house. I believe it was sometime around 2013. Wow, it's been over ten years ago! How time flies when life deals you a few blows.

Anyway, instead of using tofu, this time I used chicken breast. We had some large chicken breasts in the fridge and they needed to be used. I cut them into small pieces and fried them in a wok. I then added the whites of green onions, ginger, and garlic to let them start getting flavorful. Then I added small crowns of broccoli to stir fry. I then poured in the sauce, tossed, and covered for about 5-6 minutes. I made some rice towards the end of cook time and had it ready in a bowl. I spooned the goodness over the rice and topped with the green onion pieces.

I can't put into words how much I love this dish. The sauce is the kicker! The flavors that are packed into the sauce are wonderful. I must say that it wasn't only the sauce that was full of flavor. After cutting up the chicken, I seasoned it with Slap Your Mama and with Badia Complete Seasoning. The combination of the flavors were exceptional and I enjoyed every single bite.

Just so that everyone can make it, here's the recipe. Being totally honest, I've never used the peppers nor the star anise. I tried the dried mushrooms the first time I cooked this, but since then, I've never wanted to. If you want mushrooms, buy either sliced or unsliced mushrooms and add them later. I always liked adding broccoli to mine and I add it to stir fry before I add the sauce. For the green onions, it is best to chop those starting at the white end. Place the white part into a bowl and then chop the green parts into one inch pieces and put them in another for garnish added last. For the tofu, you can get either firm or extra firm. Either will work. Just make sure to not burn the tofu or let it stick to the bottom of the wok. If you don't have a wok, you can use a large frying pan. I would tell you to go buy a wok for your home and learn the joys of cooking in it.

Tofu with Ginger and Black Bean Sauce

5–6 dried black Chinese mushrooms (optional)
1 cake (10 oz/300 g) firm tofu or other choice of meat
3 tablespoons oil
1–2 dried red chilies, cut in half and deseeded (optional)
4–5 large cloves garlic, smashed
6 slices ginger
1 whole star anise pod (optional)
6 green onions (scallions), cut into sections

Sauce

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon black or yellow bean paste
1/2 teaspoon ground black pepper
1 teaspoon cornstarch dissolved in 1/2 cup (125 ml) water (or use chicken stock)

Instructions

1. Soak the mushrooms in warm water for about 20 minutes to soften, then drain. Remove and discard the stems, cut the caps in half and set aside.

2. Cut the tofu into bite-sized cubes. Place in a colander to drain.

3. Combine all the Sauce ingredients in a bowl and set aside.

4. Heat the oil in a wok or large skillet until hot, but not smoking. Add the chilies (if using) then the tofu, turning gently with a spatula until all the pieces are coated with oil and shaking the pan occasionally to prevent sticking. Fry until the tofu just begins to turn yellow but is not brown or crispy.

5. Add the mushrooms, garlic, ginger, star anise and half the green onions and stir-fry gently for 1 to 2 minutes.

6. Add the Sauce and stir carefully to blend. Cover the wok, lower the heat and braise for 5 to 6 minutes, adding a few tablespoons of water if the Sauce becomes too dry.

7. Add the remaining green onions to the wok and transfer to a serving dish.