Chinese

I had a bag of fermented black beans in my cupboard for about three years before I finally figured out what to do with them.  Great stir fry at home!

TOFU AND VEGETABLES IN BLACK BEAN SAUCE

1 lb organic firm tofu

1 Tbsp organic tamari

2 tsp rice wine or sake

1/2 tsp toasted organic sesame oil

Method:  Cube the tofu and let it marinate in the above ingredients for 15 mins.

1 Tbsp organic sesame oil

1/4 cup sliced organic green onions

1 Tbsp finely chopped organic garlic

1 Tbsp salted, fermented black beans, rinsed and coarsely chopped

1 Tbsp finely chopped organic fresh ginger

1/2 organic green pepper

1/2 organic red pepper

1 crown organic broccoli, cut into florettes

1 organic carrot, thinly sliced

2 tsp organic tamari

1 Tbsp rice wine or sake

1 tsp local honey

1/4 cup stock or water

1/2 tsp toasted organic sesame oil

2 tsp organic cornstarch

1/4 cup raw organic cashews

Method:  Heat a wok over high heat, add the oil and heat until almost smoking.  Add the tofu and cook until lightly browned.  Remove.  Add more oil if needed and stir fry the broccoli, carrot and peppers until beginning to soften slightly.  Add the scallions, garlic, black beans and ginger.  Stir-fry for 10 seconds, add the soy sauce, rice wine, honey, stock, sesame oil and cornstarch.  Add the tofu and cashews, toss lightly to coat.  Serve with steamed rice.