Name: Tofu and Brussels Sprouts with Chinese Black Beans
Yield: Serves 3 to 4 as a main course
Cuisine: Asian
Ingredients: About 10 ounces Brussels sprouts (1-pint container); 2 large carrots; 1 cup vegetable broth or water; 2 garlic cloves, peeled; 1 tablespoon peanut oil; 1½ tablespoons shoyu (Japanese soy sauce); Grated zest of 1 large orange; ¼ cup dry sherry; 2 tablespoons Chinese fermented black beans; ¼ teaspoon chilli flakes; 1 pound firm or extra-firm tofu; 1½-inch ginger chunk, peeled and quartered

Preparation info

Serves
3 to 4
as a main course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Soy savant Lorna Sass devised this toothsome meal-in-a-wok for The New Soy Cookbook. Intense fermented black soybeans, orange zest, ginger, sherry, and garlic permeate the absorbent curd cubes (darkening and seasoning them) as carrots and sliced sprouts add color and crunch—a novel and effective use for the buds.

“Pressing tofu is the single most important step in producing a delicious final dish.