October 12, 2026
Steamed tofu with fermented black bean sauce
Firm tofu over a sauce of fermented black beans, ginger and a splash of soy. Fifteen minutes, one jar, and a dish that earns its place next to rice.
What you need
400 g firm tofu. One tablespoon of Fermented Black Bean Paste from Yangjiang, Guangdong. Two cloves of garlic, minced. One teaspoon of fresh ginger, grated. One tablespoon of light soy sauce. One teaspoon of sugar. One tablespoon of neutral oil. Two spring onions, sliced thin.
Time: 15 minutes.
Allergens: Soy, wheat (from both the black bean paste and the light soy sauce). Full list on the jar label.
Steps
Pat the tofu dry and slice it into pieces roughly 1.5 cm thick. Arrange them in a single layer in a heatproof dish.
Mix the black bean paste, garlic, ginger, light soy sauce, sugar and oil together. The paste is already seasoned, so taste before you add any extra salt.
Spoon the sauce over the tofu slices. Steam over high heat for 10 minutes.
Scatter the spring onions on top and serve with rice. The sauce settles into the tofu while it steams and the result is savory without being heavy.
About the black bean paste
Fermented black beans from Yangjiang have a distinct, rounded flavor that comes from the fermentation process. The paste on our shelf is labeled with its origin, ingredients and allergens. It is the jar Cantonese cooks reach for when they want depth without heat.