Sometimes you just want a delicious meal that just grabs you and you aren’t worried about what it actually looks like. This black bean and garlic tofu is a perfect mid-week meal that does not fall short on taste and does not make you have to spend too much time in the kitchen. Served with soba noodles, you’re good to go with a meal that’s full on flavor and spiciness.
Black Bean and Garlic Tofu with Soba Noodles
1 package firm tofu
2 T canola oil
1/2 cup black bean paste
3 T minced garlic
2 t crushed ginger
2 scallions, white and green parts thinly sliced
1/2 t chili paste with garlic (or less if you want it less spicy)
1/4 cup sweet rice wine
Serve with soba noodles.
Slice tofu and place between paper towels with weight on top to squeeze liquid out of it. Cut tofu into cubes.
In small saucepan, heat oil on medium high heat and add garlic. Heat until garlic is fragrant and sizzling.
Add the bean paste, ginger, and scallions and heat on medium heat until simmering.
Add chili paste and rice wine. Simmer mixture until reduced and thickened – about 4-5 minutes.
Remove sauce from heat. In skillet, add sauce and tofu. Heat on medium-low to medium heat until tofu is cooked all the way through.
Meanwhile, in another saucepan, cook soba noodles per package instructions.