Tofu with black bean and bok choy
Fermented black beans, not the canned pulse — they are a salty seasoning rather than a carbohydrate, and a tablespoon of them does more for tofu than any marinade.
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Ingredients
For the whole dish · serves 2
- Firm tofu14 oz
- Bok choy7 oz
- Fermented black beans¾ oz
- Garlic cloves4
- Fresh ginger1 oz
- Sesame oil2 tbsp
- Shaoxing winea splash
- Sea saltto taste
Served with
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+4g net · 115 kcal · 20 min · together 10g net, 565 kcal
Method
6 steps · 25 minutes
- Press the tofu between two plates under a weight for 20 minutes. Every minute of this is a minute it will not spend spitting in the pan.
- Cut it into thick fingers and dry the cut faces again. Tofu holds water the way a sponge does.
- Rinse the black beans and crush them roughly with the flat of a knife. Straight from the jar they are aggressively salty in one mouthful and absent in the next.
- Fry the tofu in half the oil without touching it for 3 minutes a side, until a crust forms that will survive being turned.
- Lift it out, then cook the garlic, ginger and beans in the rest of the oil for a minute before the wine goes in.
- Add the bok choy stems first and the leaves 60 seconds later, then return the tofu and fold it through rather than stirring it apart.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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