It’s a “bean challenge” digest this week – consolidating 2 bean challenge updates in one post. I’ll bet you never thought you would be so lucky to happen upon this! Week 19 was home-made refried beans and today (Week 20) was tofu with fermented black beans. What’s that you say? You’ve never cooked with fermented black beans? Well, neither had I!
Week 20: Black Bean Tofu
I had to prep for this recipe by shopping at an Asian grocery store. My brain almost melted when I stepped in the door. Fantastic! It’s a HUGE Asian grocery store with amazing variety. I couldn’t understand many of the labels, but no matter.
I was looking for “fermented” black beans, and didn’t want to substitute black bean sauce. You could substitute, but I wanted to give the real deal a try. You can only get fermented black beans at an Asian grocery story.
Here’s an 8 oz. bag of fermented black beans. There is no way our family can get through this, so the first 3 co-workers that email me tomorrow, requesting a sample, will get one. I’ve got it all packed up in a wax paper bag for you!
A little too savory for my taste. This baked tofu looks like hamburger buns.
Here’s the kid’s version (raw carrots vs. cooked and tofu and rice on the side). And I made some homemade kids’ chopsticks. Our 5-year-old was totally into it and kept asking me questions about kids in Japan and China. I wish I new more about Asian culture to keep up with her relentless questioning!
So if you have some suggestions for baked tofu, I’m all ears. I’ve got 2 blocks left.
Week 19 was homemade vegetarian refried beans. They tasted terrible! Taco Bell beans taste better than this. I’m afraid the secret to really good home made refried beans is lard and chorizo. I’m not going there.
Does anybody have a recipe for excellent vegetarian refried beans? And how do you keep them from looking gray instead of brown?