Stir-fried Tofu and Clams with fermented black beans

A rich flavored spicy stir-fry with the umami of Clams and the richness of fermented black beans. After thickening, quickly fry together the green onions for color and texture.

Ingredients（for two persons）

3 Imuraya Umashi tofu LONG SHELF LIFE 180

300g Clams (wash to remove sand and/or let sit in salted water to remove sand)

1 Green onion

1 Red pepper

2 teaspoon Fermented black beans (Douchi)

1/2 clove Finely chopped garlic

Ingredients (A)

1 tablespoon Chinese rice wine

1 teaspoon Chinese soy sauce (Guangdong light meal say sauce)

1/2 teaspoon Granulated sugar

50ml Water

Ingredients (B)

2 teaspoon Cornstarch

1 tablespoon Water

2 teaspoon Salad oil

Preparation

・Rub the clam shells and wash the scallions with water well.（C）

・Cut red pepper in half diagonally.（C）

・Coarsely chop the fermented black beans.（C）

・Remove the Umashi tofu from the cup and to drain on a paper towel for about 5 minutes, and cut into 4 pieces.

・Cut green onions into 2 cm lengths.

Directions

1.Heat the salad oil in a pan (or frying pan), fry the garlic, red pepper of C, fermented black beans and clams, add Ingredients (A) and cover the lid to steam.

2.When the clams open, pull them to the edge of a pan, add the Umashi tofu and heat for about 2 minutes.

3.Pour Ingredients (B) mixture over, add green onions and fry quickly.