Friday, 13 September 2013

'Stir' Fry-Day - 3 Bean Black Bean

Welcome to the second Fry-Day of Vegan Mofo where I post recipes which have been fried. Today sees another Stir Fry-Day, 3 Bean Black Bean, try saying that 10 times fast!

I was craving a Chinese tonight but there was nothing on the menu which was vegan that included beans unless of course you count black bean sauce. So I decided that I'd make a black bean dish with yep you've guessed it beans. Tonight's beans are green beans, runner beans and bean curd. 

I raided the store cupboard and thankfully found a sachet of Blue Dragon Black Bean Sauce so my tea was going to be made super fast! Good because I was starving!

125g Green beans
125g Runner beans
1 Packet Bean curd (Tofu)
(Mine was 396g with water)

Small bunch of coriander
1 Tbsp Groundnut oil
1 Green Chilli
1 Onion
1 Sachet Blue Dragon Black Bean Sauce
2 Tbsp Soy Sauce

Method - Serves 2 hungry people
First, press your tofu any which way you choose, I normally use my laden fruit bowl as the weight!

Once the tofu has been pressed cut into 1 inch pieces length ways and fry in the ground nut oil in a frying pan, browning both sides, about 4 minutes each side if your pan is hot. Transfer to an oven proof dish, which has been spritzed with a little oil to stop the tofu sticking. Sprinkle with a few chopped coriander leaves, salt and freshly ground pepper and 1 table spoon of soy sauce. Bake in a moderate oven for the time remaining to cook the beans, about 15 minutes.

Meanwhile slice the onion and chilli and top, tail and slice the runner beans on the diagonal. Top and tail the green beans and slice them into 3cm pieces. Finely shred the coriander.

Add the remaining groundnut oilto the pan and heat till hot. Throw in the onion and green beans to the pan and saute for about 5 minutes over a high heat. Add the runner beans and finely sliced chilli and stir fry for another 5 minutes. Its up to you whether you remove the seeds or not - it really depends on how hot you like it.

Add the Black Bean Sauce and 1 table spoon of the soy sauce and stir to combine. Continue to cook for another 3 minutes being careful not to let the veg stick to the pan and burn. Add a splash of water if it starts to stick.

Remove the tofu from the oven and cut into pieces (Leave two strips of tofu for the final touch of the dish). Add the cut pieces of tofu to the pan and stir to combine all the ingredients, if the mixture is a little stiff add another table spoon of soy sauce.

Add the remaining coriander to the pan and stir to combine. Serve straight away on a bed of fluffy rice and top with a tofu slice.


  1. I've been craving Asian food lately and this looks really good! We use cookbooks on top of a plate to press our tofu :-)


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