Hunan-Style Tofu with Chilli and Black Bean
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Ingredients
- 400 g firm tofu, cubed
- 2 tbsp black bean sauce
- 2 fresh red chilli
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 2 spring onions, finely sliced
- 150 ml vegetable stock
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 229 kcal
- Protein
- 16 g
- Carbohydrate
- 3.9 g
- of which sugars
- 2 g
- Fat
- 15.9 g
- of which saturates
- 2.7 g
- Fibre
- 1.5 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the groundnut oil in a wok and fry the tofu cubes for 3 minutes, turning, until lightly golden, then lift out.
- 2
Add the remaining oil with the garlic, fresh ginger and sliced fresh red chilli and fry for 1 minute until fragrant.
- 3
Stir in the black bean sauce and vegetable stock and bring to a simmer.
- 4
Return the tofu to the wok and simmer for 4 minutes, until the sauce has reduced and coats the tofu.
- 5
Scatter with the spring onions.
- 6
Serve with steamed rice.
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