Dinner Tonight: Steamed Tofu With Shrimp And Black Bean Sauce Recipe

• 1/2 cup fermented black beans
• 1 1/2 pounds firm tofu (two 1 1/2-inch-thick squares), both cut into 8 triangles
• 3 tablespoons vegetable oil
• 24 medium shrimp (about 10 ounces), shelled and deveined
• Salt and pepper
• 1/4 cup fresh ginger, thinly julienned
• 2 garlic cloves, minced
• 1/2 cup Chinese cooking wine
• 1/2 cup vegetable stock
• 1 teaspoon sugar
• Handful cilantro, chopped

1. Add the fermented black beans to a bowl and cover with warm water. Let hang out for 10 minutes and then drain.
2. Fill a pot with 2 inches of water and bring to a boil. Transfer the tofu to a steamer basket. Place the basket in the pot, cover and cook for 5 minutes.
3. Pour 1 tablespoon of the oil into large wok set over high heat. Toss in the shrimp and cook until pink, stirring constantly, until pink. That should take about 1 minute. Set aside.
4. Pour the rest of the oil into the wok. Turn the heat to medium and then add the ginger and garlic and cook until fragrant, about 1 to 2 minutes. Add the black beans and cook for another minute, and then add the wine, stock, and sugar. Turn the heat to medium-high and let reduce for 2 minutes.
5. Transfer the tofu and shrimp to a plate and drizzle with the sauce and garnish with cilantro.

fermented black beans, triangles, vegetable oil, shrimp, salt, fresh ginger, garlic, chinese cooking wine, vegetable stock, sugar, handful cilantro

Taken from www.seriouseats.com/recipes/2010/07/steamed-tofu-with-shrimp-and-bean-sauce-recipe.html (may not work)