RECIPE: Tofu and Bell Peppers with Black Bean Sauce (Vegan)

[Guest guest]

This was lunch today. The amounts here are for two of us. I've never tried to

explain how to do this before, so I hope it's clear ;=) Measurements and timing

are inexact because much depends on how heavy a pan you use, how big

your bell peppers are, etc etc ;=)

 

TOFU AND BELL PEPPERS WITH BLACK BEAN SAUCE (VEGAN)

 

One-third of a package of firm tofu, sliced small and marinated in tamari

4 Chinese dried mushrooms, soaked in warm water until soft

1 Tbsp cooking oil (or as little as you can get away with)

Half a small onion, thinly sliced

2 or 3 rounds of ginger root, peeled and finely chopped

2 or 3 garlic cloves, crushed and chopped

1 green bell pepper (capsicum), one-inch squares

1 red bell pepper (capsicum), in one-inch squares

1 Tbsp salted Chinese black beans, rinsed and soaked in 2 Tbsp water*

1 tsp cornstarch

2 green onion, thinly sliced (for garnish)

 

Press the tofu and then cut into thin strips and marinate for an hour if you

have

time - otherwise, do it first before you put on the rice. Put the mushrooms to

soak as early as possible - sometimes they are stubborn about getting soft.

Put the black beans in a small dish and crush slightly with the back of a spoon

in a couple of Tbsp of water - you can add a little of that garlic to that

mixture

right now if you like along with the water.

 

Prepare the vegetables for the stir-fry and then, a few minutes before the rice

is ready to serve, proceed as follows:

 

Squeeze the mushrooms, allowing the soaking liquid to go back into the bowl

(reserve liquid), remove stems and slice the caps thinly. Put the oil in a large

skillet or wok over high heat and add the onion, garlic and ginger, stir a

minute or two and add the bell peppers and mushroom pieces, allowing the

peppers to cook slightly (they should be still crisp at the end of the cooking).

If

necessary, remove from heat while you prepare the sauce.

 

In a small bowl, put the cornstarch and gradually mix in the soy sauce and

some of the soaking liquid from the mushrooms until you have a light sauce -

just enough to lightly coat the vegetables. Add the black beans with their

liquid to the vegetables and stir over heat, add the marinated tofu, stir again

briefly, then add the cornstarch mix (as much as you need but don't overdo it)

and stir again. Allow the cornstarch sauce to change colour so that it is

translucent (a few seconds) and, if necessary, add a little more mushroom

liquid or water to keep it from sticking - or add more cornstarch sauce to

thicken - whichever is appropriate.

 

Remove from heat, plate and garnish with chopped green onions. Serve over

rice.

 

* Instead of the salted black beans with the garlic etc., you can use

commercially prepared Chinese black bean sauce, but I find it particularly

nasty and only did that once. You might find a brand you like ;=)

 

Best luck!

 

Pat ;=)