Ching-He Huang served up black bean golden tofu chow mein with Taiwanese noodles for Chinese New Year on Saturday Kitchen.
Ingredients for the golden tofu: 400g firm tofu, drained, patted dry and cut into 2cm cubes, 2 pinches sea salt, 2 pinches ground white pepper and 300ml rapeseed oil, for frying.
The ingredients for the spiced cornflour are: 6 tbsp cornflour, pinch dried chilli flakes, pinch sea salt and pinch ground white pepper.
For the saucy stir-fry: 1 pack Taiwanese ‘Dao Shiow Mein or any other noodles, tbsp rapeseed oil, 5 garlic cloves, finely chopped, 1 tbsp peeled and freshly grated ginger, 1 medium red chilli, seeds removed, finely chopped , 1 bird’s-eye chilli, seeds removed, finely chopped (optional), 1 tbsp fermented salted black beans, rinsed and crushed, 1 tbsp yellow bean paste (or miso paste), 1 tbsp Shaoxing rice wine (or dry sherry), 2 green peppers, cut into 15mm pieces, 350ml vegetable stock , 1 tbsp dark soy sauce, 1 tbsp light soy sauce and 2 tbsp cornflour.
To serve: 1 red chilli, thinly sliced, 1–2 tbsp soy sauce and 4 spring onions, thinly sliced.
See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.