This recipe is excellent, and I make it often :-) For those who claim not to like tofu, I think this dish gives tofu to stand on its own, not just be a substitute for meat. If you're a vegtarian, I'd advise using slightly more tofu, adding more Asian vegetables, and scaling up the amount of sauce by 50%. You also might want to add 1 to 1-1/2 Tbsp of sesame oil, to replace the flavor the pork gives it.
Here are some other comments:
1. As written, this recipe is quite spicy. For the fainter of heart, I would recommend starting with 1/2 tsp of cayenne. Less if you're really spice-phobic.
2. To make the texture more interesting, I put the tofu cubes on parchment on a baking sheet and put them under the broiler (second rack down) for about 10-15 minutes, so the outside gets crispy. You could also fry it for a similar effect, but the broiling approach is lower fat.
3. I always put in a teaspoon of sesame oil into the black bean mixture. It only adds 5g of fat total to the dish and rounds out the flavor a bit more.
4. I don't think the 1 Tbsp of corn starch is enough to thicken the gravy sufficiently. I usually end up using 1 1/2 - 2 Tbsp.
5. For more different textures, adding some bamboo shoots or water chestnuts is a tasty alteration. If you add a lot more stuff, though, make sure you scale up the black bean sauce to coat everything sufficiently.
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