Monday, October 12, 2020



Tofu with turtle bean sauce is one among my favorite dishes for vegetarian / vegan guests, or for meatless Mondays. Trust me, you will not miss the meat.


▢ 1 pound of hard tofu

(450 g)

▢3 tablespoons oil (divided)

▢2 garlic cloves (minced)

▢2 tablespoons fermented black beans (rinsed)

▢2 leek stalks (cut large, white and green separated)

▢3 dry or fresh red bell peppers (seeded and chopped, optional)

▢1 tablespoon of Shaoxing grapes

▢½ tablespoon soy

▢½ teaspoon vegetable oil

▢¼ teaspoon ground white pepper

▢¼ teaspoon of sugar

▢1 teaspoon cornstarch (dissolve in 2 tablespoons water)


1.Cut the tofu into inch thick squares. Pat each tofu dry with a towel and put aside .

2.Place a clean skillet or iron skillet over high heat until it begins to smoke. this is often a crucial step in preventing sticky tofu. Reduce the warmth to medium and add 2 tablespoons of oil to coat your pan. Fry the tofu until golden brown. close up the warmth and transfer the tofu to a plate.

3.Over medium heat, add 1 tablespoon of oil to your skillet, along side the garlic, black beans, whites of chives, and chopped chilies. counting on how hot your peppers are, also as your tolerance for spice, you'll want to use more or less hot peppers - or none in the least . I used 7 dried chilies, remove the seeds.

4.Stir and cook everything for a short time , being careful to not burn the garlic. Add tofu, Shaoxing wine, soy sauce, vegetable oil , white pepper, sugar, and therefore the green a part of the scallion .

Saute slowly in order that the tofu doesn't break. When the dough is bubbly, stir your cornstarch mixture to form sure the cornstarch is totally dissolved.

5.Then increase the pan, stirring slowly and quickly until the sauce thickens and coats the tofu evenly. Serve immediately!