Tofu and Brussels Sprouts with Fermented Black Beans

With the food processor motor running, pop the ginger, garlic, and black beans through the feed tube. Process until finely chopped. Remove the cover, scrape down the sides of the work bowl, and add the orange peel and red pepper flakes. Pulse a few times to mix well.

Heat the oil in a large skillet or wok over medium-heat. Add the black bean mixture and saute, stirring constantly, for 10 seconds. Blend in the water, sherry, and shoyu, and bring to a boil. Add the tofu and stir gently to coat it with the sauce. Reduce the heat to medium, cover, and cook for 3 minutes, stirring occasionally.

Scatter the brussels sprouts and carrots on top of the tofu. Cover and cook over medium-high heat until the vegetables are crisp-tender, 3 to 5 minutes. If the mixture becomes dry before the vegetables are cooked, stir in a few additional tablespoons of water. Add shoyu to taste, if needed.

Notes:

You'll find fermented black beans (also known as preserved beans and salted beans) in most Asian groceries, usually in small plastic bags. If you happen upon the Pearl River Bridge brand in a yellow box, these are considered best. Some fermented black beans are seasoned with ginger and orange peel, which is fine for this recipe. Once opened, refrigerate the beans in a tightly sealed jar and they will last indefinitely.

You may substitute 2 to 3 teaspoons of freshly grated orange zest for the dried orange peel; stir it in at the end.