Tofu with Black Bean Sauce

By Hklbrries

This makes a hearty meal for a cold night. Serve it with plain steamed rice.

Ingredients

• 1/2 ounce dried shiitake mushrooms
• 1 ounce dried bean curd
• 1 tsp Chinese black beans, lightly crushed
• 3 cups carrots, cut in 1/8-inch slices
• 3 cups green bell peppers, cut in 1/8-inch slices
• 2 cups thinly sliced onions
• 1 cup thinly sliced celery
• 2 tsp minced garlic
• 1 tsp fresh minced gingerroot
• 2 cups vegetable stock
• 1/2 cup sliced canned bamboo shoots
• 1/4 cup low-sodium soy sauce
• 1/4 cup sake
• 2 tbsp ketchup
• 1 tbsp honey
• 1 pound firm tofu, cut in 1/2-inch cubes
• 2 cups mung bean sprouts
• 2 tbsp cornstarch (dissolved in 4 tablespoons cold water)

Details

Servings 6

Preparation

Step 1

In a medium-sized bowl, cover the mushrooms with warm water and soak for 15 to 20 minutes, or until soft. Drain, reserving the liquid, and set aside.

In a large flat dish, soak the dried bean curd in 1 cup of warm water for 5 minutes, or until soft. Drain and set aside.

In a small bowl, soak the black beans in 1/4 cup water for 15 to 20 minutes, or until soft. Drain and set aside.

In a large saucepan, saute the carrots, peppers, onions, celery, garlic, and ginger in 1/4 cup vegetable stock for 5 minutes, or until almost tender. Add the remaining vegetable stock, black beans, shiitake mushrooms, and reserved liquid. Add the bean curd, bamboo shoots, 1/2 cup warm water, soy sauce, sake, ketchup, and honey. Stir well to combine.

Bring to a boil, reduce the heat, and simmer for 10 minutes. Add the tofu and simmer for 10 minutes. Add the bean sprouts and simmer for 2 to 3 minutes more. Add the dissolved cornstarch, stir well, and continue to simmer until the sauce has thickened. Serve in bowls over rice.

Nutrition Information:
Per (2 cup) serving
189 calories
2.1 g fat
0 mg cholesterol
826.3 mg sodium