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.
