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.
- Long beans
- washed and chopped into 1″ pieces.
- 1 or 2 blocks of Hard Tofu
- Fermented Salted Soy Beans
- 3 pieces garlic, minced
- 1 tsp ginger paste OR 1″ ginger, minced
- 2 red chillies, sliced
- 1 teaspoon sugar
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!