#broad bean paste

I thought I’d share the quick and easy weeknight meal I invented for whenever I’m totally wiped out after a long day of teaching. It’s simple, forgiving and healthy. Vegetable chopping aside, it takes less than fifteen minutes!

Ingredients:

1 Chinese cucumber, sliced into coins 2 large tomatoes, peeled and diced 2 sweet peppers, diced 2 kuai worth of smoked tofu (about six pieces), chopped into bite-sized pieces A handful of shelled peanuts 2 or 3 sprigs of minced spring onion A heaping spoonful of broad bean paste A few splashes of light soy sauce A sprinkle of garlic powder A tiny dash of salt Vegetable oil for frying

Heat the oil in a wok for a few minutes, just until it begins to smoke. Add all chopped vegetables, peanuts and tofu (except the spring onion). Stir ingredients well, and add the soy sauce, broad bean paste, garlic and salt. It’s sort of intuitive—be careful with the soy and salt, adding too much will wreck the dish! Taste as you go. Add the spring onion last, and continue to stir over medium-low heat for a few minutes more. Serve over rice, of course!

I still have no idea what I’m doing in the kitchen, but I do know that I am obsessed with broad bean paste! It’s a hot and salty red paste that completely transforms vegetables with its spicy, savory flavor.