3 tb Peanut or light sesame oil

5 ea Garlic cloves

-- finely chopped 1 tb Ginger, finely grated

3 tb Chinese black beans

3 tb Onions, coarsely chopped

2 tb Soy sauce

2 tb Barley or rice malt

2 c Water

3 tb Kuzu, dissolved in...

1/3 c Water

1 lb Firm tofu, sliced

2 ts Dark sesame oil

In a wok, heat oil until nearly smoking. Add garlic and ginger, and stir-fry rapidly over high heat for 1 minute. Add black beans, and stir for 30 seconds. Add onions, and stir for 2-3 minutes.

Add soy sauce, sweetener, and water. Bring to a boil. Add kuzu. Stir with a wooden spoon until it thickens and becomes clear and shiny. Stir in tofu and dark sesame oil, and simmer 2-3 minutes. Serve on rice with blanched Chinese greens. John Paino & Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias