Tofu with Fermented Black Beans

I love discovering new ingredients to work with while exploring new and interesting flavors from the world. This recipe uses fermented black beans (mostly black soy beans). They are an iconic Chinese ingredient with an unusual flavor and aroma.

Fermented black beans are normally soaked and mashed before they are added to any number of Chinese-style soups. Personally, I prefer to soak them (removes some of the salt), leave whole and mix with ginger, garlic and chili peppers…like I did to make this delicious salad with tofu and green onions.

Yield: about 4-6 servings

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions