Steamed Sole and Tofu in Gingerroot-Garlic-Black Bean Sauce

You can use any variety of pre-packed tofu but the chef recommends the silken tofu. This goes well with a thick and sweet dark soy sauce.

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Ingredients

1. 18 oz. / 500 g organic soft tofu, cubed

Marinade

1. 1 Tbsp. / 15 g organic fermented black beans, drained and pat dry with paper towel
2. 1 clove fresh or 1 tsp. / 3 g dried garlic, minced
3. 4 tsp. / 20 ml organic dark soy sauce
4. 1 Tbsp. / 15 ml dry sherry or rice wine
5. 1 Tbsp. / 14 ml sesame oil
6. ⅛ tsp. / 1 g Stevia
7. 1 lb. / 454 g sole fillets, divided into 8 pieces
8. 1 2-inch / 5-cm piece of fresh ginger root, julienned
9. 2 stalks green spring onions, cut into slivers
10. 1 bird’s eye chili, minced

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Directions

1. Prepare the marinade by combining the fermented black beans with a teaspoon of minced garlic, dark soy sauce, rice wine or dry sherry, sesame oil and Stevia.
2. Add the tofu cubes or bite-size rectangular pieces into the mixture, one piece at a time, and coat evenly. Set aside to allow seeping of marinade for about 5 minutes.
3. Bring to boil enough water in your steamer. Add in the pieces of sole fillet neatly arranged in a row.
4. Add the marinated tofu cubes and arrange in the same manner as that of the fish fillets. Pour in the marinade. Sprinkle julienned ginger root, green onions, and minced chili over the top. Cover and steam for 6 to 8 minutes.
5. Best served with green vegetables and white rice.

All ingredients can be purchased in any Asian grocery nearest your area along with the fermented black beans and rice wine (the best authentic brand you can use is Shaoxing cooking wine, if you could find one) Serving Size: 1 cup / 200 g Exchanges per Serving: 0 Carb, 3 Protein, 0 Fat

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