Stir-Fried Tofu in Black Bean Sauce

Ever tucked into a dish that bursts with rich, savoury notes, a cheeky wink of sweetness, and a lingering umami punch that hugs your palate like a warm jumper? Chances are, you've stumbled upon the wonders of black bean sauce. This little gem, often lurking in the back of the cupboard, holds a secret flavour weapon that can transform any meal from "bangers and mash" to "blooming brilliant!"

Today, let's delve into the story of black bean sauce, tracing its ancient roots all the way to its modern-day champion: Chilzo's Black Bean Sauce.

Also, don't forget to check out Sichuan Style Asparagus and Tofu Salad - perfect for those who crave that extra kick!

From Humble Bean to Royalty

The odyssey begins in ancient China, where black soybeans embarked on a transformative journey. Through meticulous sun-drying and natural fermentation, these humble legumes were imbued with an intensely salty, earthy aroma and a depth of flavour that would become the soul of black bean sauce. This sauce found its way into kitchens and palaces alike, adding its magic to stir-fries, and marinades, eventually becoming a staple in Chinese culinary identity.

Unveiling the Umami!

So, what exactly is black bean sauce? Commonly called dòushā, a sweet bean paste often used as a filling in mooncakes or doushabao (Red Bean Paste Steamed Buns) in many Chinese and Taiwanese cuisines.

Black bean paste is similar to the more well-known red bean paste. The recorded history of black bean paste goes as far back as the Ming Dynasty.

At its core, it's a fermented condiment made from black soybeans, garlic, ginger, and other spices. The fermentation process unlocks a treasure trove of umami, the fifth basic taste, responsible for that deep, savoury satisfaction we crave. Black bean sauce isn't just about soy sauce's salty bite; it's a layered experience, offering a richer, earthier, and more complex flavour profile.

Chilzo’s Artisanal Black Bean Sauce

While many black bean sauces strive to replicate the traditional method, Chilzo's black bean sauce takes it a step further. Crafted with meticulous care and a commitment to quality, Chilzo's sauce uses only the finest black soybeans, sourced sustainably and fermented to perfection. The resulting sauce is a masterpiece of balance, boasting a rich umami depth with subtle sweetness and a hint of smokiness. It's not just a condiment; it's an ingredient that elevates any dish it touches.

Onto the Recipe!

• 1 block of firm tofu, drained and pressed
• 1/4 cup cornstarch
• 3 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/2 cup Chilzo’s black bean sauce
• 1/4 cup chicken broth
• 2 tbsp of Chilzo’s Oyster sauce (because double the Chilzo goodness is always better)
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp sesame oil
• 1/4 cup chopped green onions
• cooked white rice, for serving

1. Imagine you're carving tofu like moon rocks, then toss them in the cornstarch like you're coating them in space dust.
2. Heat the oil in a large wok or frying pan over medium-high heat. Throw the tofu (like a meteor shower) and cook, stirring occasionally, until golden brown on all sides.
3. Remove the tofu from the pan and set aside.
4. Add the garlic and ginger to the pan and cook for about 30 seconds, letting their fragrance fill the air like nebulae.
5. Stir in the Chilzo’s Black Bean Sauce and Oyster Sauce, chicken broth, rice vinegar, and honey. Watch the colours swirl like a cosmic storm for a minute.
6. Return the tofu to the pan and stir to coat in the sauce. Cook for another minute or two, until heated through.
7. Drizzle in the sesame oil and sprinkle on the green onions. It's like decorating your spaceship with stardust!
8. Serve the stir-fried tofu over fluffy white rice and prepare for flavour overload!

So, the next time you're rustling up a feast, don't hesitate to reach for that bottle of Chilzo’s black bean sauce. Unleash its magic, and discover a world of flavour that'll leave you grinning like a Cheshire cat.