Black garlic is like the superfood du jour. A powerful anti-oxidant, it has the texture of gummy sweets and tastes moreish and umami, like soy sauce but more mellow, slightly sour, and sweeter. It pairs really well with miso and honey, and I thought I'll do a fusion dish, set against the backdrop of something simple like tofu and mushrooms, to highlight the flavour of the black garlic.
Ingredients (feeds 4):
2 blocks firm beancurd, cut into 1" cubes and patted dry with kitchen towels
12 portobello mushrooms, cut tobite-sized cubes
1 cup canola oil
5 stalks chives, minced, for garnishing
Pre-mixed and blended in bowl:
6 cloves black garlic, minced
1 tbsp soy
1 tbsp miso
1 tbsp honey
2 tbsp sesame oil
1) Fry tofu in sizzling hot canola oil till crunchy. The oil has to be be hot when frying, otherwise it'll be waterlogged and turn out chewy instead of crunchy. Set aside.
2) In the meantime, blend the pre-mix, mashing the garlic into the mixture.
3) It should look like this, an ominous goo of paste.
4) Using 1 tbsp of frying oil, fry mushrooms till water released is evaporated.
5) Add pre-mix and toss through.
6) Return fried beancurd and toss through, just before serving.
7) Garnish with chopped chives.