Tausi is the name Filipinos give to fermented soy beans. I guess the name was derived from its original Chinese name — “Douchi.” This product is readily available at most Asian markets by the name of Salted Black Beans, Fermented Black Beans, or Chinese Fermented Black Beans, and it mostly goes by “Temple” brand. Because of its flavor and aroma, it is a great addition to stir fry, but it should be used sparingly as it can be quite salty if used in large quantities.
Tofu and Fish with Tausi
1 tub regular or firm tofu (19 oz) 1 lb fish fillet ¾ teaspoon salt ½ teaspoon ground black pepper 2 Tablespoon cornstarch. 2 teaspoon fermented black beans 1 Tablespoon finely minced ginger 1 Tablespoon finely minced garlic 5 strands of green onion. Cut to half inch long. 2 cups vegetable oil 1 cup chicken broth 2 Tablespoon Hoisin sauce 1 Tablespoon sugar 1 teaspoon soy sauce 2 teaspoon sesame oil 2 teaspoon oyster sauce 2 Tablespoon water 1 Tablespoon cornstarch
Drain and cut tofu to about 1 inch squares then set aside. Cut fish fillet to a bite size square. Add salt, pepper, and 2 tablespoon cornstarch then set aside. Add 2 teaspoon fermented black beans in a small bowl. Wash with water and then drain. Roughly mash black beans with teaspoon then set aside. Mix sauce ingredients in a bowl then set aside. Mix sauce thickener in a small bowl then set aside. Place wok over high heat then add vegetable oil. When the oil is hot, add tofu and fry until golden brown then set aside in a paper towel lined plate.. In the same wok, fry cut fish fillet until crispy and golden brown then set aside in a paper towel lined plate. Discard oil but leave about 2 Tablespoon in the wok. While the oil is hot, add ginger, and garlic. Stir fry until fragrant but not burned. Add black beans and half of green onions. Stir fry for about 1 minute. Add tofu then stir fry for about 30 seconds. Add sauce mixture, cover, and let it boil. Add sauce thickener. Keep stirring until sauce thickens. Add fried fish and stir until fully coated. Transfer in a serving plate or bowl and serve immediately. Serve with rice. ENJOY!
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