My nephew’s Chinese tutor from Shanghai taught my sister how to make a noodle sauce using salted fermented broad bean paste (doubanjiang). Instead of eating with noodles, my sister added silken beancurd to the sauce to eat it with rice instead. She gave me some of the paste to try and I like it. It’s actually a non-spicy version of Mapo Toufu, a popular Sichuan dish.
Fermented broad bean paste is available in most supermarkets and come in both spicy and non-spicy ones.
For noodle sauce, omit the beancurd.
TOFU STIR-FRY WITH FERMENTED BROAD BEAN PASTE (DOUBANJIANG)
1 box of silken beancurd (cut into cubes)
100gm minced pork or chicken
1 egg (beaten)
2 cloves garlic (minced)
1 stalk leek (sliced)
1 large stalk of spring onions (sliced)
1.5 tablespoon fermented broad bean paste (mixed with 3 tablespoons of water)
1 teaspoon sesame oil
1 teaspoon cornflour dissolved in 1 tablespoon of water
pepper to taste
1) Heat 1 tablespoon of cooking oil in pan. Fry the minced garlic and sliced leek until fragrant.
2) Add minced meat. Stir fry for 1 min and then pour in the fermented broad bean sauce and simmer until meat is done.
3) Pour in the beaten egg and add the beancurd, spring onions and sesame oil. Mix well and let it simmer until egg is cooked. (There is no need to add more water than required as water will seep out from the silken beancurd while cooking.)
4) Lastly, stir in cornflour mixture to thicken the sauce.
5) Serve hot with rice.