This Chinese Bisque leans on black bean and garlic to do the heavy lifting. We bake the Tofu for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the black bean and garlic elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the black vinegar and the rest of the black bean and garlic flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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