It may be hard to believe, but there are some days when I don’t want to cook, the key word there is some. And on those rare occasions where I don’t want to cook but still need to cook because there are no leftovers, I turn to this simple tofu recipe. Sure there are ones that are even more simple, but this one gets me excited and I’m willing to put in the few minutes of effort to make what I know to be a flavorsome meal.
After a minute or so of prepping ingredients they get tossed into a small pan in just a few steps, the block of silken tofu is plopped in and the sauce is spooned over the top where it brassies for about 5 minutes, or as long as you can wait.
In a small measuring cup add hot water and black beans, let this soak while you prepare the rest of the ingredients.
In a small pan sauté the ginger and garlic with the oil until fragrant and the edges of the garlic is starting to brown.
Add the sriracha paste followed by the soaked black beans and their soaking liquid.
Add the soy sauce and rice wine vinegar, let this mixture come to a low simmer and add the block of silken tofu.
Simmer the block of tofu for 8 minutes spooning sauce over the top occasionally, gently flip the tofu half way through cooking, it can be helpful to cut the block in half or quarters depending on its size.
When finished cooking garnish the tofu with chopped green onions and serve with rice.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…