Country-Style Black Bean Spareribs With Tofu

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pork spareribs - cut across bone
		Into 1 1/2"-wide pieces
		= (can be done by your butcher)
2 tablespoons	30ml	Soy sauce
		= (or dark soy sauce)
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Cornstarch
		For The Sauce
1/4 cup	59ml	Chinese rice wine
		= (or cup dry sherry)
2 tablespoons	30ml	Chicken stock
		= (or canned chicken broth)
2 tablespoons	30ml	Salted black beans - lightly, mashed
2 tablespoons	30ml	Cornstarch
1 tablespoon	15ml	Soy sauce
		= (or light soy sauce)
2 teaspoons	10ml	Chopped garlic
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Minced ginger
1 teaspoon	5ml	Sesame oil
		For The Dish
14 oz	397g	Soft tofu - drained, and
		Cut into 8 pieces
1/2 teaspoon	2.5ml	Dried red chili flakes - (optional)

Recipe Instructions

Trim any visible fat from the ribs and cut between the bones into individual ribs. Stir the soy sauce, vegetable oil and cornstarch together in a large bowl until well mixed. Toss the ribs in the marinade until coated. Let stand for 10 to 20 minutes.

For the Sauce: Stir the rice wine, stock, black beans, cornstarch, soy sauce, garlic, sugar, ginger and sesame oil together in bowl until well mixed.

For the Dish: Prepare a wok for steaming.

Arrange the tofu pieces in an even layer in a heat-proof glass pie plate. Place the ribs on top of the tofu in an even layer and pour the sauce mixture over the ribs. Set the dish into the steamer, cover the wok and steam over high heat for 15 to 20 minutes.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Reinventing - Classics) - from the TV FOOD NETWORK CANADA

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