Black bean tofu and baby pak choi
- Published: 3 Feb 21
- Updated: 18 Mar 24
Ching-He Huang’s healthy vegan recipe with black bean tofu and baby pak choi is a winner for vegan Chinese New Year celebrations.
Ching says: “A touch of a good-quality yellow bean paste gives this dish a savoury, mellow edge.”
This recipe is taken from Asian Green by Ching-He Huang (Kyle Books £20).
For more vegan recipes by Ching to add to your Chinese New Year table, check out her hot and sour soup and Hunan-style crispy sweet chilli mushroom and noodle salad, also from Asian Green.
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Serves 2 as a main or 4 as a side -
Hands-on time 30 min
Nutrition
- Calories
- 256kcals
- Fat
- 15.1g (0.5g saturated)
- Protein
- 17.4g
- Carbohydrates
- 10.2g (4.3g sugars)
- Fibre
- 3.1g
- Salt
- 1.4g
delicious. tips
Ching says: “If you can’t get hold of ready-fried tofu, put a block of tofu in the freezer overnight, then defrost before use. The water crystals will produce large pores in the tofu that make it extra spongy, helping it absorb lots of sauce – and, therefore, flavour.”
Fermented salted black beans, sometimes sold as salted black beans or soybeans, are preserved black soya beans with a deep umami flavour. Buy them in Asian supermarkets or from Amazon. If you can’t find them, you could use fermented black bean paste (from the Cook’s Ingredients range at Waitrose) or any black bean sauce from a jar.
Yellow bean paste is a sweet-salty sauce – we used Woh Hup Yellow Bean Sauce, available from Asian supermarkets. Shaohsing rice wine adds aroma and depth to dishes; it’s available from larger supermarkets.