This Long Beans and Tofu Stir Fry in fermented chili beancurd sauce is super tasty served with steamed rice or plain congee.
I cannot deny that I do enjoy long beans very much. Every time I see it at the Asian market, I have to bring a bunch home. Today’s Long Beans and Tofu Stir Fry is a side dish that I cook often which I had previously mentioned in this post.
Additions To The Stir Fry
Long beans can be pretty pricey here and so I like to add some tofu to bulk it up. The best kind of tofu to use for this dish is extra firm tofu because it needs to be pan fried before adding it to the stir fry. It will be hard to pan fry softer tofu.
Fermented Chili Beancurd
Fermented chili beancurd is a type of preserved tofu. It has a strong salty flavor and creamy texture and is often used as a flavoring for meats and vegetables. Sometimes, it is eaten straight from the jar as a condiment for congee. If you prefer it non spicy, you can get regular fermented beancurd that is without the chili oil.
Just a word of caution when mashing the fermented beancurd in the fry pan or wok, it will splatter! You can use a lid to help contain the splatter. I do use a lid when I stir fry chili paste and the likes so that the mess is more contained. How I miss an outdoor kitchen!!
Anyway, if you like the the flavor of fermented beancurd in meats and dishes which I personally do like, here are a few other dishes for you to check out.
1. Braised Ngaku Arrowheads with Braised Pork Belly
2. Loh Hon Chai (Braised Mixed Vegetables
3. Hakka Kau Yoke (Steamed Pork with Taro)
4. Spicy Water Spinach (Kangkung) Stir Fry
Similar Products Used in Making This Long Beans and Tofu Stir Fry
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Long Beans and Tofu Stir Fry
- 1 pack (1 lb/450g) extra firm tofu
- 5 tbsp vegetable oil
- 3 cloves garlic , minced
- 3 large cubes of fermented chili beancurd
- 1 lb (450g) long beans, cut into 2 inch lengths
- ⅓ cup (80ml) water
- 3 tbsp fermented chili beancurd liquid from the jar
- Remove the tofu from the packaging and transfer it into a shallow bowl. Place several dishes on top of the tofu to press out the excess water. Drain the water and cut the block of tofu into ¾” x ¾” x 1” pieces.
- Heat 1 tablespoon vegetable oil in a large fry pan. Swirl the oil to coat the pan. Add half the prepared tofu in the pan and allow it to brown for 2 minutes. Flip the pieces of tofu and continue frying for another 2 minutes. Remove and transfer to a bowl. Do the same for the other half of the tofu.
- Heat the remaining 3 tablespoons of vegetable oil in the fry pan over medium low heat. Add garlic and stir fry for 10 seconds. Add fermented chili beancurd. Fry and mash the beancurd with a spatula until fragrant, about 1 to 2 minutes.
- Add prepared long beans and stir fry until long beans are coated with the fermented chili beancurd.
- Add water, turn up the stove to medium, and place a lid on the fry pan for 3 minutes.
- Open the lid and add pan fried tofu and fermented chili beancurd liquid. Stir to mix.
- Cover and continue to cook for another 3 minutes. Turn off stove and transfer vegetables to a serving dish.