In recent years, black soybean tofu has gained popularity — largely because it’s seen as a healthier option than ordinary tofu.

However, even in China, it’s not always easy to find black bean tofu in supermarkets. That’s why we like making it at home.

Today, we made a fresh batch of black bean tofu. The method is almost exactly the same as making usual soybean tofu, though we recommend soaking black beans for a bit longer.

Compared with yellow soybean tofu, black soybean tofu has slightly less sweetness but a clean delicate aroma — making it especially suitable for cold dishes.

For today’s dressing, we mixed olive oil, chili oil, sesame oil, and Doubanjiang (fermented chili bean paste).

Doubanjiang is a beloved condiment in many Chinese kitchens. Made mainly from fermented soybeans, it’s not only flavorful but also health-friendly.

The oils helps to soften the saltiness of Doubanjiang and amplify its thick fermented umami to come through.

Dressing this savory sauce directly over the steamed black tofu, then sprinkle some roasted crushed peanuts, which add a hint of sweetness and nut aroma.

This dish is not only vegetarian-friendly, but also suitable for a savory afternoon snack — light, cozy and full of flavor.