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!
- 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
- Deep fry tofu, set aside
- Salt and Pepper fish, dredge with cornstarch
- Deep fry fish, set aside.
- Sauté garlic, onion, ginger and tomatoes.
- Add in black bean.
- Add water, bring to boil.
- Add sesame oil and rice wine.
- Put in the fish and tofu and let it simmer.
- It will absorb the water and thicken the sauce.
- Add in cilantro, stir, done.