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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARATION. | 2. Rinse briefly the salted black beans in water to remove some of the salt and then add 2 or more tablespoons rice wine and soak for 15 minutes, set aside. | 3. Add grated ginger to the salted black beans. | 4. In a bowl add the ground meat and 1 tablespoon soya sauce and mix, set aside. | 5. In a measuring cup add 1/2 to 3/4 cup stock, oyster sauce, Amoy Sichuan Spicy Noodle Sauce, garlic, chili paste with garlic, sugar, chili peppers, set aside. | 6. Cut up the tofu into bite size cubes, set aside. | 7. In a cup add 3 tablespoons tapioca starch, 4 tablespoons stock, mix to create a watery mixture, set aside. | 8. COOKING DIRECTIONS. | 9. In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute. | 10. Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute. | 11. Next add the stock mixture, stir and bring to a boil. | 12. Add the tofu and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes. | 13. Mix the tapioca starch and stock, remove the cover and then add ½ of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed). | 14. Add the scallions and sesame oil, briefly toss gently� now you are almost finished. | 15. In individual plates add some white rice and the black bean & tofu sauce on the side or on top. | 16. Enjoy. | 17. NOTES: | 18. You can substitute ingredients like using sweet oyster sauce or eliminating the salted black beans and also reducing a little of the spicy ingredients for a milder dish. | 19. The photo shows that I used scotch bonnet peppers which are extremely hot, so substitute other types to your liking. | 20. You can use the soft tofu, but it will break down more easily when stirring and also release more liquid as well. | 21. If you add to much stock (1/2 to 3/4 is good) or the softer types of tofu the sauce will become to thinner� and you will then need to add more of the tapioca starch mixture for a thicker sauce. | 22. The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of sauce found on Asian food store shelves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	14	ounces		571.5258	11.0336	68.5434	34.6091
pork	2	ounces	ground ground	213.192	0.0	7.8870000000000005	19.8847
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken soup base	1	cup		78.12	1.89	11.1384	2.6208
oyster sauce	1	tablespoon	non-sweetened	9.18	1.9656	0.243	0.045
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
black bean	2	tablespoons	salted	82.522	15.0911	5.2272	0.3436
rice wine	3	tablespoons		-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
bean sauce	1	tablespoon		7.05	0.42	0.27	0.48
garlic	1/2	tablespoon	chopped	6.3325	1.405	0.2703	0.0213
chili paste	1/2	tablespoon		-	-	-	-
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
chili pepper	1	tablespoon		3.75	0.8869	0.1875	0.0188
tapioca starch	3	tablespoons		-	-	-	-
sesame oil	1/2	tablespoon		60.111999999999995	0.0	0.0	6.8
scallion	2		cut	64.0	14.68	3.66	0.38

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.