Ingredients
- CRISPY GARLIC
- 1 bulb Garlic (thinly sliced) - about 6 cloves
- 1/4 Cup Avocado Oil
- TOFU MARINADE
- 1 1/2 Tbs Shao Hsing Cooking Wine
- 2 Tbs LKK Light Soy Sauce
- 1/4 tsp Yeo's Pure Sesame Oil
- 1 small clove Garlic (roughly chopped)
- 1 tsp Fresh Ginger (roughly chopped)
- 1 Spring Onion (sliced)
- 1 tsp Honey
- 1/4 tsp Szechuan Peppercorns
- BAKED TOFU & BLACKBEAN & MUSHROOM SAUCE
- 200 gms Firm Tofu (drained & pressed)
- BLACKBEAN & MUSHROOM SAUCE
- 200 gms Mushrooms (Shitake, Portabello or Swiss Brown)
- 1/2 Cup Dried Shitake Mushrooms
- 1 Spring Onion (Sliced)
- 2 Slices Fresh Ginger
- 2 Cups Water
- 2 1/2 - 3 Tbs LKK Black Bean & Garlic Sauce (to taste)
- 2 Tbs Shao Hsing Cooking Wine
- 1 tsp LLK Premium Soy Sauce
- 1 tsp Yeo's Pure Sesame Oil
- 1/4 tsp Sugar
- 2 tsp Cornflour mixed in 2 Tbs Water
- 4 Tbs Black Beans (canned, rinsed & drained)
- GARNISH
- Spring Onion Curls, Red Chilli (finely chopped) Spring Onion (finely sliced)
Method
- CRISPY GARLIC - Heat the oil in a small frypan(on medium heat so the garlic just sizzles, when placed in the pan) fry on med/low heat(the slices should just sizzle, but not brown to quickly) until crisp & golden.
- Pour the oil & garlic slices through a fine sieve, spread the garlic slices on kitchen paper to drain, set aside, retain the garlic infused oil for the marinade & sauce.
- Combine the marinade ingredients & 1 Tbs of the garlic infused oil, in a shallow container (with a tight fitting lid, that allows for turning during marinating)
- Cut narrow "v" shaped lines into the top of the Tofu (optional) place in the marinade, coating all sides, marinate for 3 hours (or longer for a stronger flavour) turning several times.
- While the Tofu is marinating, prepare the stock for the blackbean sauce, by combining 1 mushroom (roughly chopped), stalks & any trimming from the remaining mushrooms, dried shitake mushrooms, ginger, spring onions & 2 cups of water, simmer for 20 minutes on low heat, strain, pressing the mushrooms to retain as much stock as possible (approx 1/3 cup) set aside to cool.
- Pre-heat oven to 200 C/ 160C fan forced, remove the Tofu from the marinade, place on a baking paper lined tray, bake for 45 minutes, basting lightly with the marinade every 15 minutes.
- In the last 15 minutes of cooking time, heat 1 Tbs of garlic infused oil in a wok, add mushrooms & stir fry until just cooked, remove & keep warm, add the remaining ingredients, 1/3 cup mushroom stock, blackbeans & half the cornflour mixture to the wok, heat until thickened & glossy (adding more cornflour mixture if needed), add the mushrooms & gently toss through the sauce.
- To serve, place the tofu on a platter, spoon some of the mushroom & blackbean sauce over the top, garnish with spring onion curls, finely chopped red chilli & spring onion slices, sprinkle with crispy fried -garlic - serve any extra blackbean sauce & crispy garlic in bowls on the side .... Enjoy
Product used in recipe
- Lee Kum Kee - Black Bean Garlic Sauce
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Light Soy Sauce
- Lee Kum Kee - Premium Soy Sauce
- Lee Kum Kee - Premium Soy Sauce
