Stir Fried Eggplant and Tofu in Salted Black Beans
Stir fries are easy to make. Why not add a little aromatic umami salted/fermented black beans to your stir fries the next time? Those tiny little soybeans pack a lot of flavor guaranteed to enhance your dish without fail.
Stir frying is versatile, simple and fast. You can use your favorite ingredients along with aromatics, seasoning and sauce to whip up a stir fry dish in a jiffy.
My favorite ingredient to enhance a stir fry is salted/fermented black beans. While this ingredient is called black beans, it is essentially made from soybeans. These soybeans are cooked and fermented. Thereafter, these tiny morsels are sun-dried and preserved in salt as well as spices. The result is a pungent, earthy and delicious flavor enhancer.
This stir fry is flavored with this umami ingredient and has hearty ingredients like tofu, eggplant, green beans and bell pepper.
STIR FRIED EGGPLANT AND TOFU IN SALTED BLACK BEANS
Makes: 3 – 4 servings
250 gm / 8.8 oz. eggplant (sliced into chunks)
396 gm / 14 oz. organic firm tofu
125 gm / 4.4 oz. green beans (trimmed and sliced to 1½ – 2 inch size)
55 gm / 1.9 oz. bell pepper (deseeded and julienned)
2 tbsp. grapeseed oil
1 tbsp. grapeseed oil
1 – 2 garlic cloves (finely minced)
1 tsp. minced ginger
4 scallions (sliced)
4 tbsp. fermented black beans (see Notes)
½ cup water
½ tsp. dark caramel soy sauce (see Notes)
black pepper to taste
roasted sesame seeds
Preparation – Eggplant
Salt the eggplant pieces liberally. Let it drain in a colander for 30 to 60 mins.
Rinse the eggplant under cold water to remove the excess salt. Pat them dry.
In a large skillet on medium heat, add 1 tbsp. grapeseed oil. Once the oil heats up, add the pieces of eggplant and pan fry on all sides.
Once they are lightly brown and cooked through, dish up.
Preparation – Tofu
Drain and press the tofu. Slice the tofu to desired thickness and shape. For this particular recipe, I cut the tofu to ¼” thickness and into triangles.
In a large skillet on medium heat, add 1 tbsp. oil.
When the oil heats up, add the pieces of tofu. Pan fry tofu until golden brown. Dish up and set aside.
Preparation – Green Beans
Prepare the ice water by placing the water (2 cups) and ice cubes in a bowl. Set aside.
Place 3 cups of water in a medium saucepan/pot. Bring the water to a boil.
Once the water is boiling, place the green beans in the water. Blanch for ~ 15 secs.
Remove from hot water and immediately submerge the green beans in ice water.
Once the green beans have cooled, strain them from the ice water and set aside.
Preparation – Fermented Black Beans
Add fermented black beans to a small bowl. Add water to cover and soak.
After ~ 2 mins, drain the fermented black beans and set aside.
In a large pan on medium heat, add 1 tbsp. grapeseed oil. Once the oil heats up, add the garlic, ginger and scallion. Sauté and stir occasionally until fragrant.
Next, add the bell pepper and blanched green beans. Sauté for a few seconds.
Then, add the pan fried tofu, eggplant and fermented black beans. Stir to combine and sauté for a few seconds.
Whisk the water and dark caramel soy sauce until well combined. Add it to the pan. Stir all the ingredients to combine until the sauce is well distributed.
Season with black pepper and simmer for ~30 secs to a min.
Turn off the heat and dish up.
Garnish with additional scallion and sesame seeds.
I used this brand of fermented black beans– https://www.amazon.com/Yang-Jiang-Preserved-Black-Ginger/dp/B00013WX7O
Dark caramel soy sauce is different from dark soy sauce. It makes a lot of difference in recipes that call for this ingredient – https://www.amazon.com/Malaysia-Favorite-Knife-Caramel-628MART/dp/B079DQ3RMW?th=1
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.