{"id":13032,"date":"2024-01-13T16:21:56","date_gmt":"2024-01-13T08:21:56","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=13032"},"modified":"2024-01-13T16:22:33","modified_gmt":"2024-01-13T08:22:33","slug":"stuffed-tofu-in-black-bean-sauce","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=13032","title":{"rendered":"Stuffed Tofu In Black Bean Sauce"},"content":{"rendered":"

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It is still raining almost everyday. This week, I only got to cycle once (or twice?), but I managed to jog back home once as well. I used to try to jog home from work before I had a child too, once in a while, but that stopped after I had the boy because of the logistical arrangements to pick him up after school. Now that he’s much older, and in a student care nearer the house, I gave it a try again. It was tiring! But I was happy to have accomplished something that I haven’t done for the longest time in the new year. \ud83d\ude42<\/p>\n

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This recipe is an alternative version of stuffed tofu. I love tofu dishes because they are light, soft, and goes well with chilli. So I love all sorts of dishes with tofu including yong tau foo, mapo tofu and so on.<\/p>\n

I much prefer the other version of Stuffed Tofu With Gravy<\/a><\/strong> that I did three and a half years ago. That one had a lighter sauce cooked with egg white. This sauce is saltier, and includes black beans, so it’s great for those of us who love black beans. If you are not a fan of it, not to worry, you can actually go without it to create a similar, lighter sauce as well. In any case, you don’t have to eat the black beans (I don’t). Just leave them aside and discard them after you are done with the tofu.<\/p>\n

Ingredients<\/strong><\/em>:<\/p>\n