BLACK BEAN TOFU AND VEGETABLE STIR-FRY

Tofu has been used in China for well over 2,000 years. As a staple ingredient for vegetarian Buddhist monks, Buddhist chefs often shape and cook the tofu to resemble meat. Black bean fried tofu can be found on many Cantonese restaurant menus and is still one of the top ordered vegetarian dishes.

4 tbsp fermented Chinese black beans

340g (12oz) firm tofu, cut into bite-sized pieces

2 garlic cloves, finely chopped or grated

1 bag of ready-prepared stir-fry vegetables

1 tbsp cornflour (cornstarch) mixed with 2 tbsp water

From the store cupboard

2 tbsp vegetable oil

½ tsp salt

¼ tsp white pepper

1 tsp sugar

2 tbsp light soy sauce

Soak the fermented black beans in 120ml (½ cup) water for 10 minutes, then drain in a sieve and set to one side.

Heat the oil in a wok over a medium-high heat and fry the tofu for 6–8 minutes until golden brown on all sides. Drain on kitchen paper and set to one side.

Reheat the oiled wok over a medium heat and gently fry the garlic and black beans for 45 seconds until fragrant. Add the stir-fry vegetables, increase the heat to medium-high and fry for 2 minutes. Then add 120ml (½ cup) water, the salt, pepper, sugar, soy sauce and fried tofu and bring to the boil.

Give the cornflour mixture a stir and slowly pour into the sauce, stirring constantly, to thicken. Serve immediately.