Tofu In Black Bean Sauce (Shi Jiao Dou Fu) - A Nurse's Comfort Kitchen Blog at - 187332

A Nurse's Comfort Kitchen

Tofu In Black Bean Sauce (Shi Jiao Dou Fu) 
Jul. 25, 2010 2:17 pm 
Updated: Jul. 30, 2010 7:20 am
It has been a crazy week. First exam, then a paper marathon. You know, this is summer nursing school! I am so glad I will be "discharged" on August 19th...Can August 19th come any faster?

Tofu in black bean sauce is a dish I cook very often. It is easy and simple, I love the combination of fermented black beans and bean sauce.

Serving 2

1 package fried tofu
1/2 cup bamboo shoots
4 tablespoon green onions
3 tablespoon vegetable oil
2 teaspoon pressed garlic
2 tablespoon fermented black beans--chopped finely
2 tablespoon Szechuan bean sauce
1 tablespoon Chili sauce
1 teaspoon chicken powder (optional)
2 cups water (you may use chicken stock instead so you can skip the chicken powder)

Heat up the vegetable oil on medium heat, put in the garlic, bean sauce, black bean, and chili sauce. Stir everything until the oil becomes red.

Then put in the bamboo shoots and tofu. Stir everything evenly. Put in the water with chicken powder (or chicken stock only). Turn up the stove to bring it to a boil, then turn the stove to medium heat.

You may cover it with a lid. Let it cook until the water has evaporated. Then put in the green onion and stir everything evenly, you are ready to serve.

NOTE: There is usually salt in the bean sauce, black beans, and chili sauce. You do not need to add any more salt :)
Photo Detail
Photo Detail
cooking process
Photo Detail
Jul. 25, 2010 2:24 pm
I love tofu dishes and I love them with an Asian flavor - I am going to try your dish soon, it sounds delicious!
Jul. 27, 2010 8:51 pm
is it hard to put as a recipe? i want to add it to my box.
Jul. 28, 2010 10:30 am
Thanks, guys.... I will do that soon, Bacho!!
Jul. 28, 2010 10:35 am
DONE, Bacho!
Jul. 29, 2010 7:03 am
That sounds so great - thanks! I was about to post on here asking you for another tofu/veggie dish and here it is without asking for it! :) A few questions: I have a jar of Lee Kum Lee (my fave brand!) Black Bean Garlic Sauce. Can I use this? I haven't heard of Szechuan Bean Sauce and both Asian stores ib town do not carry it (their vietnames though).... Can you tell me what brand you are using, maybe I can find it elsewhere. Second question: What kind of chili sauce are you using? I think I recognize the jar from another of your recipes, so it must be good! ;) Please let me know what it's called so I can try to find it - thank you so much!
Jul. 29, 2010 5:46 pm
The chili sauce is called Hong Fan Tian, the brand...not sure how hard to find it... The bean sauce is on the picture too...I will post more later!
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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
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