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Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Electric pressure cooker for stocks, beans, braising, sterilization
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Enameled cast iron saucier — risotto, polenta, cream sauces
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Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Electric pressure cooker for stocks, beans, braising, sterilization
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Enameled cast iron saucier — risotto, polenta, cream sauces
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Preheat the oven to 350°F. Cook the rice noodles according to the package instructions. Drain and set aside. Slice the tofu lengthwise into quarters. Pat the tofu dry with a paper towel, place in a glass baking dish, and set aside. In a small saucepan, combine the stock, black beans, wine, garlic, and sugar and bring to a boil, stirring occasionally. In a separate small bowl, combine the soy sauce and cornstarch. Mix well and pour slowly into the black bean mixture. Cook, stirring frequently, over medium-high heat until the sauce has thickened. Pour 1 tablespoon of the sauce over each slice of tofu. Place the tofu in the oven and bake for 15 minutes. Pour the remaining sauce over the noodles and toss well. Put a heaping spoonful of noodles on each of the 4 plates. Top each serving with a slice of baked tofu.