Tofu, Black Beans and Mushrooms – Jugalbandi

Tofu, Black Beans and Mushrooms – Jugalbandi

Hot and balmy summer days, can be pretty stifling, especially when you are simply bored with your daily meals-menu. Oh! For the whiff of the moisture laden monsoon breeze…….

Well, nothing can be done about that….but I am sure this recipe will tickle your taste-buds, and it will surely be a chart-topper at your home, for quite some time!

Have this as an accompaniment with rice or rumali-rotis or noodles.

Ingredients:

Tofu (not soft or silken variety)- 200 grams and cut into cubes

Olive oil/ vegetable oil- 3 tablespoons

Garlic cloves (thinly sliced) - 3

Garlic stems/tender leaves (chopped) - 1 tablespoon

Spring onion bulbs (thinly sliced rings) – 2

Ginger paste- ¼ teaspoon

Fresh Spinach (chopped)- 2 cups

Rice vinegar/white vinegar- 1 tablespoon

Mushroom oyster sauce- ¼ cup

Dark Soy sauce- 1 tablespoon

Water- 1 cup

Dried Shiitake mushrooms- 2 cups

Fermented Black Beans- ¼ cup

Method:

In a large skillet, heat the cooking oil over slightly high heat. After a couple of minutes add the garlic stem- chopping, spring onions and garlic slices. Stir for about half a minute. In a cup mix the mushroom oyster sauce with half of the water. Now, gently add the black beans, tofu-cubes and the water- mushroom oyster sauce mix. Allow this to come to a boil and then cover and cook for a couple of minutes. Remove the cover and add the ginger paste, dark soy sauce, rice vinegar, and the left-over water. Allow to cook for a minute and then stir in the dried shiitake mushrooms. Spread a layer of the chopped fresh spinach on the vegetables and tofu. Cover with a lid and allow cooking for 8-10 minutes, on a very low flame, until the vegetables and mushroom become tender.

 Serve hot with rice or noodles or rumali-rotis.