There is a very long list of fermented soybean products in the Asian soy cuisines, such as Miso and Natto from Japan and Gochujang from Korea. Used as seasonings, they are found as culinary staples in the home kitchens of the East Asia countries. It is amazing how these little fermented black beans豆豉dòu chǐ have elevated the nutty and sweet flavour of this soy protein-rich dish, making the ordinary truly extraordinary. Fermented black beans are usually packed in small plastic bags and can be found in any Chinese grocery stores.
- 250g Tofu sheets, cut into small squares， 豆腐皮/千张切小块
- 2 tablespoons cooking oil
- 3-4 cloves garlic, roughly chopped
- 1 tablespoon fermented blackbeans豆豉 (rinse them and chop them coarsely to release the flavour)
- 3-4 red chili pepper (replaced by red pepper if non-spicy taste preferred.)
- 3-4 green chili pepper
- 1 tablespoon Chinese cooking wine
- 2 tablespoons light soy sauce 生抽
- 1/2 tablespoon dark soy sauce老抽
- Cut the tofu sheets, red and green chili pepper into small squares.
- Heat the cooking oil over medium heat for 2 minutes. Add garlic then black beans till fragrant. Place tofu sheets followed by red and green peppers. Stir fry for 2-3 minutes.
- Add 1 tablespoon of Chinese cooking wine and 2 tablespoons of light soy sauce. Mix well. If the tofu sheers are stuck together, use chopsticks to separate them so each small sheet is evenly coated with seasonings. Cook for about 3 minutes. Remove the pan from the heat and plate.