Buddha’s Chili Tofu (羅漢辣豆腐)

Buddha’s Chili Tofu pic1

We seldom eat tofu in our household because Lynard does not like the taste and texture. But I like the fact tofu is an excellent source of protein, iron and calcium. It is also a good substitute for meat which is hard to digest for older people. Eating tofu more often is my new agenda for this year. I heard eating tofu regularly may slow down the aging process. Good news for me. Did you see my gray hair?

In order to make tofu as appealing as meat, I used ingredients that are rich in flavor and color. And it worked. This dish came out just right, not bland at all. We enjoyed it very much. Lynard said he would not mind to eat tofu more often. Yay! 

Buddha’s Chili Tofu (羅漢辣豆腐)

In a large wok with 1 tablespoon oil over medium-high heat. Add tofu and pan fried until light brown, season with broad bean chili paste. Dish up and set aside. In the same wok, add more oil, wait until hot again. Add green pepper, garlic and black beans, quickly stir a few times. Return tofu, mix with pepper. Add regular and dark soy sauce, sugar, oyster sauce and wine, stir and cook a few minutes until fragrant.  (Tips: No need to use salt or black pepper. Get the broad bean chili paste and fermented black beans at the Asian markets. They have tons of flavor, a little goes a long way.)

Tofu_Black Bean Chili pic3

Buddha’s Chili Tofu pic5

Add chicken broth, cover and cook 5 minutes on low heat. Bring the heat back to medium, stir a few times. Add cornstarch mixture and quickly stir to coat. Bring to a boil again, add sesame oil. Turn off heat, add green onions, toss a few times. Dish up and serve. It is a wonderful side dish, perfect for people who like to eat less meat nowadays.

Buddha’s Chili Tofu pic4

Print recipe:

Buddha's Chili Tofu (羅漢辣豆腐)

  • Servings: 4 - 5 | Recipe by Leslie at Soups Ahoy
  • Print

Tofu_Black Bean Chili pic2 print

Ingredients and Instructions

1 tray pack (12 oz) organic tofu extra firm, rinsed, drained, cut into cubes
1 green bell pepper, diced
4 cloves garlic, chopped
1/2 tablespoon Asian fermented black beans ( 黑豆豉 ), chopped
1/2 tablespoon Asian broad bean paste with chili ( 辣豆瓣醬 )
1 tablespoon regular soy sauce, 1 tablespoon oyster sauce
1 teaspoon dark soy sauce, 1 teaspoon regular sugar
1 tablespoon Chinese wine or sherry wine
1/2 cup low sodium chicken broth
1 teaspoon cornstarch, mixed in 1/4 cup water
1 teaspoon sesame oil
5 stalks green onion, chopped

In a large wok with 1 tablespoon oil over medium-high heat. Add tofu and pan fried until light brown, season with broad bean chili paste. Dish up and set aside. In the same wok, add more oil, wait until hot again. Add green pepper, garlic and black beans, quickly stir a few times. Return tofu, mix with pepper. Add regular and dark soy sauce, sugar, oyster sauce and wine, stir and cook a few minutes until fragrant.  ( Tips: No salt or black pepper. )

Add chicken broth, cover and cook 5 minutes on low heat. Bring the heat back to medium, stir a few times. Add cornstarch mixture and quickly stir to coat. Bring to a boil again, add sesame oil. Turn off heat, add green onions, toss a few times. Dish up and serve. It is a wonderful side dish, perfect for those who eat less meat nowadays.


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Printed from  https://soupsahoy.wordpress.com/2015/04/13/buddhas-chili-tofu-羅漢辣豆腐/


 

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