Fish and Tofu in Black Bean Sauce


It’s been awhile since I have posted something in this website. Maybe it’s laziness or maybe it’s lack of idea. Either way, I am back and now with new recipes to post.

My sister has been posting a lot of food pictures on Facebook, and so I decided to employ her to give me some of her creations. I didn’t expect for this one to be the first one for me to feature.


I was a bit hesitant to make this dish. The word “fish and tofu” has steered me away but I thought I would give it a try. It did not disappoint.


The tofu has to be deep fried in order for it to have that “crunch” to it. If I had to change one thing, I would probably season the tofu just a little bit to give it a taste on its own. I also added sesame oil and rice wine into the mix just to give it a bit more of taste, which can be optional but I would suggest it.

Anyway, enjoy the first of many recipes I am about to prepare. Thanks to my sister!



Fish and Tofu in Black Bean Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 block tofu, cut into squares
  • 1 lb fish fillet (tilapia was used), cubed
  • 3 tbsp. black bean garlic sauce
  • 3 garlic cloves, minced
  • 1 tbsp ginger, julliened
  • 1 sm onion, chopped
  • 1 tomato, chopped
  • 1 cup water
  • 1 tbsp sesame oil
  • 1 tbsp rice wine
  • 3 tbsp cilantro, minced
  1. Deep fry tofu, set aside
  2. Salt and Pepper fish, dredge with cornstarch
  3. Deep fry fish, set aside.
  4. Sauté garlic, onion, ginger and tomatoes.
  5. Add in black bean.
  6. Add water, bring to boil.
  7. Add sesame oil and rice wine.
  8. Put in the fish and tofu and let it simmer.
  9. It will absorb the water and thicken the sauce.
  10. Add in cilantro, stir, done.




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