Fried tofu with Chili bean paste

Fried Tofu with Chilli Black Bean Paste


Fried tofu with Chai Bo

“A simple and palatable dish you can eat it with either steamed rice or plain porridge”

A tofu dish which you may have it prepared and served in minutes. Simple ingredients with simple cooking steps. You simply can’t resist the convenience of having this relishing dish for its flavoursome taste. It goes so well with plain porridge that makes your meal a satisfied one! This is also a vegetarian dish. I like to cook this during my ‘vegetarian day’ like today (Chinese Lunar Fifteenth 农历初十五). Oh not, already past midnight 00:01, so it was yesterday (laughing)!

This tofu dish counts about 160 kcal per serving.

2 square bean curd aka tofu, cut into small chunks
1 tablespoon of chilli black bean paste
1 clove of garlic, minced
2 tablespoon of water
Pinch of sugar

Oil to fry tofu


1) Heat a wok with oil over high heat. Put in tofu cubes. Deep-fry (or shallow-fry) for 3 – 5 min, or until golden browned. Remove and drain on kitchen towel.

2) Remove excessive oil. Add garlic, and stir-fry till fragrant. Add in bean paste. Continue to stir-fry for 10 seconds.

3) Return tofu to the wok. Stir-fry to combine well. Sprinkle sugar and water. Stir-fry for another 1 min before heat off. Serve.

Black bean paste is salty enough to taste. With sugar added, it neutralises as well as enhancing the flavour of this dish. If you need to cook this for your children, choose bean paste without chilli. Both bean pastes with or without chilli are easily available in most supermarket and chinese grocery stores. I chose this brand as the taste is good and not too salty as compared to others. This paste is not completely minced, but contains black bean pulp. Not to worry it will be a one-time use. This bean paste is also good for cooking meat, chicken and even steamed fish. Store it in the refrigerator for fresher and longer shelve-life.

Tips: Do not fry the tofu for too long as it might harden instead of crispy. Golden brown is perfect. The correct texture of fried tofu should leaves a layer of crisp outside and tender inside. Drain fried tofu on kitchen towe.
*Also gently pat-dry the tofu with kitchen towel before frying, this will reduce the oil splashing when dropping tofu into the oil.

Related Posts

Vegetarian Sambal Mock Squids

Vegetarian Sambal Chilli Mock Squids

“Low-caloric vegetarian Konjac-squids cooked with vegetarian Sambal Chili, delicious taste and interesting biting from this nutritious vegetarian health food.” Yesterday was Chu Yi (初一), the

Read More »

One Response

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.