11 posts tagged “fermented black beans”
I have been cooking but it has become rather hard to keep up posting more often. We always seem to have many things piling up onto the to-do lists. "It's always something" has been such a cliche in our household now. I didn't have time to come up with any new recipe. Nor did I participate in any cooking contest like I planned. I cooked from cookbooks and my recipe collection. Alas! 'Tis life. We ought to be grateful for what we have though. My husband and I have begun our little "self-compliment" group, inspired by LaidOutInLavendar. It is not easy at all. Gosh, I never knew it could this hard to say a few nice things about ourselves without feeling weird or discouraged. But we are trying. It's much easier to compliment each other, but when it comes down to the self-compliment... I guess we just don't know ourselves well enough.
Anyway, here comes the food porn, as usual. The first thing is from VwaV, page 28, "Fronch" Toast. It was great, but next time I will definitely add some cinnamon and nutmet to make it more traditional.
The second thing is Bryanna's Hunan Tofu. I made this before, a long while ago that I can't even remember. This time I didn't even fry the tofu beforehand because I wanted more of a soft and juicy texture. It turned out even better than I remembered. Surely a keeper!
1 Tbsp. safflower oil
1 fresh red chili pepper, cored and seeded and cut in thin diagonal slices
1 Tbsp. minced garlic
1 1/2 Tbsp. Chinese garlic black-bean paste (easier to use than fermented black-beans)
1/2 cup chicken-style vegetarian broth
1/2 tsp. dark soy sauce, or to taste (if you use the black-bean paste, it's enough)
1/2 tsp. cornstarch mixed with 1/2 Tbsp. cold water
1/2 tsp. sesame oil
Add the black-bean paste, stirring a bit to combine. Pour in the broth, soy sauce and white wine. Add the fried tofu, mix well with the liquid in the skillet and bring to a boil. Lower the heat and simmer for 3 minutes.
EDIT: I thought I should share this photo as well. This is the Hunan home-style tofu on white jasmine rice.
2. Cook wholewheat elbows. Throw in broccoli and carrots at the last minute.
3. Drain.
4. Mash equal amounts of silken tofu and peas together.
5. Combine all the above ingredients in a pot. Add hot chili sauce, mushroom paste, two cubes of fermented tofu (a.k.a. tofu cheese), fermented black bean paste, preserved black olive mustard-leaf sauce (or chopped black olives and browned mustard leaves), coriander, black pepper, paprika, and sea salt.
Broccoli with Fried Tofu
2. Add broccoli for the last minute. Strain.
3. Add olive oil, salt, black pepper, garlic powder, paprika, mushroom paste, fermented black bean paste, preserved mustard leaves (optional), fermented tofu (a.k.a. tofu cheese), hot chili sauce, and, coriander.
2. Boil fried tofu (or bake some extra-firm tofu separately) and carrots in a separate sauce pan. Throw soy-bean sprouts and spinach half-way through and continue to boil for 2 minutes. Drain.
4. Combine all the veggies with the kamut spaghetti, and add lots of olive oil, salt, black pepper, paprika, coriander, fermented black bean paste, veggie mushroom paste, ginger in white wine vinegar, hot chili sauce, and pickled tofu (also known as the tofu cheese, fermented tofu, or preserved tofu). Cut a lemon and squeeze half a lemon's juice into the spaghetti.
5. Mix everything well and serve. Enjoy!
1. Boil 100% whole-grain kamut spaghetti al dante or until preferred tenderness.
2. Chop bok choy and cut cauliflower and boil for 2 minutes.
3. Combine the veggies with the kamut spaghetti, and add 5 to 10 drops of sesame oil, lots of olive oil, soy sauce, garlic powder, salt, black pepper, paprika, coriander, fermented black bean paste, preserved mustard leaves (optional), hot chili sauce, and pickled tofu (also known as the tofu cheese, fermented tofu, or preserved tofu).
4. Mix everything well and serve. Enjoy!
2. Strain.
3. Add chopped Malabar spinach (already steamed), olive oil, salt, black pepper, paprika, coriander, veggie mushroom paste** (see notes below), fermented black bean paste, and garlic powder.
Pancake Mix: Japanese hot cake mix (vegan and without oil), chocolate soymilk (vegan), 100% organic coconut cream (liberally), fresh blueberries, California raisins, a little Canadian maple syrup (medium grade), blueberry jelly, a splash of olive oil.
It was a very easy dish. Just cook up some Japanese or other Asian noodles you like. One minute before draining, add in some fresh spinach. In the meantime, prepare the mushrooms like we did two days ago. Drain the noodles and spinach. Add light soy sauce (liberally), sesame oil, coriander, garlic black bean paste, hot chili pepper sauce, preserved mustard-leaf sause (optional), salt, black pepper, garlic powder (optional), a pinch of paprika and, of course, the mushrooms. Stir and serve hot. It's a noodle dish packed with a punch. Enjoy!
This rice turned out to be really delicious. It's definitely a keeper.
1. Cook the white rice a little on the dry and fluffy side as opposed to sticky.
2. When the rice is done, mix in pink beans, avocado, previously-steamed broccoli and carrots, Mexican spice, olive oil, coriander, paprika, salt and pepper, a little hot chili sauce (or dried chili pepper flakes), fermented black-bean sauce, a few chickpeas, and garlic powder.
3. Mix well and serve immediately. Enjoy!
