Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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Black bean paste is a salty sauce made from mashed fermented black beans, garlic, and other spices. It is typically used in Chinese, Korean, and Vietnamese cooking.

Mark Bittman
Recipe by Cooking Light May 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes.

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  • Heat grapeseed oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chiles; stir-fry 30 seconds. Add bell pepper, and cook 3 minutes or until tender, stirring frequently. Stir in tofu and sherry; cook 3 minutes or until heated through, stirring frequently. Stir in onions; cook 30 seconds. Remove from heat; stir in soy sauce, bean paste, and sesame oil, stirring gently to combine.

Nutrition Facts

187 calories; calories from fat 41%; fat 9g; saturated fat 0.5g; mono fat 0.9g; poly fat 2.4g; protein 13.2g; carbohydrates 14.3g; fiber 2.9g; iron 3.1mg; sodium 146mg; calcium 77mg.
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