Tofu and Long Beans with Fermented Soy Beans

Another dish to add to my list of recipes … best served with rice to form a complete meal.


These are the fermented salted soy beans, also known locally as “Tauchu”:


Start with a oil in a heated wok (low to medium fire).

I diced the tofu and shallow fried them:

Flip them when they are slightly brown. We don’t need to deep fry them, i.e. the inside can remain soft.

Added about 1 tsp minced ginger (I used ginger paste) 

Add in the minced garlic. Stir for about 20 seconds.

Add in the chillies, and 2 tbsp fermented soy beans. Stir fry for 2 minutes.

and 1 tsp sugar.

Add in the long beans. Stir so the oil and other ingredients coat the beans.

Add a little bit of water to create steam and cover with a lid for 2-3 minutes. Remove and stir further, untul the beans are soft to your liking (I prefer them crunchy). 

And we’re done!

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