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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In a wok, heat oil until nearly smoking.
Add garlic and ginger, and stir-fry rapidly over high heat for 1
minute.
Add black beans, and stir for 30 seconds. Add onions, and stir for
2-3 minutes.
Add soy sauce, sweetener, and water. Bring to a boil.
Add kuzu. Stir with a wooden spoon until it thickens and becomes
clear and shiny.
Stir in tofu and dark sesame oil, and simmer 2-3 minutes. Serve on
rice with blanched Chinese greens.
John Paino & Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias
Ingredients:
3 Tablespoon(s) Peanut or light sesame oil
5 Garlic cloves
1 Tablespoon(s) Ginger, finely grated
3 Tablespoon(s) Chinese black beans
3 Tablespoon(s) Onions, coarsely chopped
2 Tablespoon(s) Black pepper to taste
2 Tablespoon(s) Barley or rice malt
2 Cup(s) Dried Thyme
3 Tablespoon(s) Kuzu, dissolved in...
1 Pound(s) Firm tofu, sliced
2 Teaspoon(s) Dark sesame oil |
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