This time, we recommend another recipe used creamy, pan-seared Yunnan Baojiang tofu , which is a homestyle vegan dish bursting with the flavor of Cantonese fermented black beans:

1. Prepared in advance: sliced green bell pepper and carrot, as well as chopped cilantro stems and scallion .
2. Gently pan-fry the Yunan tofu over low heat until the surface turns golden and puffs up. Set aside.
3. In the pan, sauté fermented black beans in hot oil until fragrant, then soak them in the oil for later use.
4. In another wok, heat a small amount of oil, add chopped scallion and stir-fry until aroma blooming.
5. Add the black bean-infused oil and the pan-fried tofu. Gently toss to coat the tofu with the sauce.
6. Add sliced bell pepper and carrot; Smell the fresh green pepper’s aroma, remove from heat and plate.
7. Don’t turn off the heat just yet. Use the remaining oil to make a quick sauce: pour in a small bowl of water, add black beans leftover, chopped cilantro stems, and a few drops of vinegar. Simmer to thicker, then pour over the tofu.
8. Finally garnish with some fresh cilantro leaves.

Taste it carefully, you’ll find each tofu bite wrapped with a savory fermented sauce of black beans. The crisp outer has a springy chew, and the inside bursts with creamy mouthfeel.

If you ever come across Yunnan tofu, don’t miss the chance to try this comforting plant-based dish!