13
Roasted Tofu with Leeks and Black Bean Sauce
Serves 2
1 16-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika
Sauce
1 medium leek, white and some green part, cut into 2 inch sections
2 tablespoons fermented black beans, mashed with a fork
1 teaspoon oil
1 garlic clove, minced
1/3 cup water
Arrowroot dissolved in water
Preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.
Heat a wok to hot, add the oil. Swirl the oil to coat the wok. When the oil is hot, add the garlic and black beans. Stir-fry for a few seconds, then add the leeks. Stir-fry for a few minutes, add the water and cook until the leeks are tender.
Slowly add the arrowroot mixture and stir to thicken the sauce to desired consistency. Add the tofu and mix well. Serve with rice.