Monday 13 December 2010

Aubergine with Black Beans and Spinach with Fermented Tofu

An oriental supermarket opened in my town recently, so I've trying out some new ingredients from there. Tonight I used salted black beans and fermented tofu, with delicious results.

Aubergine with Black Beans
Ingredients:
1 tbsp vegetable oil
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tbsp salted black beans
1/2 an aubergine, cubed

Directions:
Heat the oil in a saucepan or wok over a high heat. Add the garlic, ginger and black beans. Stir for a minute before adding the aubergine. Cook for a further 10 minutes, or until the aubergine has softened, stirring frequently.

Spinach with Fermented Tofu
Ingredients:
1 tbsp vegetable oil
1 cube fermented tofu, chopped
1 clove garlic, crushed
180g fresh spinach

Directions:
Heat the oil over a high heat and add the garlic and tofu. Stir for a minute before adding the spinach. Cook, whilst stirring frequently, until the spinach has wilted.

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