Chinese-style tofu with fermented black beans
Two types of tofu and steamed mushrooms are coated in a fiery, fragrant chilli sauce for Matt Tebbutt’s take on a vegetarian Chinese staple.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 400g/14oz firm tofu, chopped
- 4 shiitake mushrooms
- vegetable oil, for frying
- 6 tofu puffs, halved
- 3 garlic cloves, crushed
- 1 tsp sesame seeds
- 1 tbsp tahini 

- 1 tsp sugar

- 2 tsp soy sauce
- 2 tbsp crispy chilli oil 
â¶Ä¨
- 1 tsp sesame oil
- 1 green chilli, sliced
- 2 tbsp soaked fermented black beans
- 3 spring onions, sliced
- 1 green chilli, sliced
Method
Place a steamer on the hob and add the tofu and mushrooms and steam for 5 minutes. Set aside.
Pre-heat the deep fat fryer to 180C.
Tip in the tofu puffs into the hot oil until crisp, this takes around 2-3 minutes. Remove and keep warm.
Put 2 tablespoons of oil in a frying pan, then add the ginger and garlic. Fry over a low heat until fragrant, then add the sesame seeds, tahini, sugar, soy sauce, chilli oil and sesame oil. Mix well, then add the sliced chilli, black beans and spring onions.
Put the both types of tofu and mushrooms onto a plate and pour the sauce over the top. Serve.
