I had some leftover black beans and some rice that was already cooked so I thought I might try a black bean sauce – obviously it’s not traditional since the beans aren’t fermented, but it made a really lovely dish.
For 2 people I use half a block of tofu and half a can of black beans.
Cut the tofu into 1in pieces and dry fry the tofu in a tefal pan.
In a cup mix a teaspoon corn starch with a tablespoon water until it’s smooth.
Cook some garlic & onion in soy sauce, I used the spring version of both as that’s what’s come up in the garden. Dump the black beans in & rinse the can with a couple tablespoons of water and pour that in as well.
Add in some chinese 5 spice, dried chili flakes & the corn starch mixture & stir it all up, mushing the beans a little.
Mix the tofu into the sauce and add more soy sauce as necessary. Serve on top of rice with some fresh coriander and toasted cashews.