Chinese-style Feijoada

Ingredients

While the original Brazilian Feijoada is made with pork and various cuts of meat, this Chinese adaptation replaces the pork with tofu and adds Chinese spices and seasonings to create a unique fusion of flavors. The dish also incorporates Chinese vegetables and herbs to enhance the overall taste and texture. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, sliced 1 carrot, sliced
• 200g firm tofu, cubed 200g firm tofu, cubed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 16g
• Fiber: 12g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the sliced carrot and cubed tofu to the pot. Cook for a few minutes until the tofu starts to brown slightly.
3. 3.
   Stir in the soaked black beans, soy sauce, hoisin sauce, oyster sauce, Chinese five-spice powder, and chili flakes (if using). Mix well to coat the ingredients.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the black beans are tender.
5. 5.
   Season with salt and pepper to taste. Adjust the seasoning if needed.
6. 6.
   Serve the Chinese-style Feijoada hot, garnished with fresh cilantro. It pairs well with steamed rice or noodles.

Treat your ingredients with care...

• Black beans — Make sure to soak the black beans overnight to ensure they cook evenly and become tender.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a spicier version, add more chili flakes or a dash of hot sauce.
• Feel free to add other Chinese vegetables such as bok choy or snow peas for added freshness and crunch.
• Serve the Chinese-style Feijoada with a side of pickled vegetables or kimchi to add tanginess to the dish.
• If you prefer a thicker stew, you can mash some of the cooked black beans with a fork or blend a portion of the stew before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Chinese-style Feijoada hot in individual bowls. Garnish with fresh cilantro for a pop of color and freshness. Accompany the stew with steamed rice or noodles to soak up the flavorful sauce.

Presentation advice

To make the dish visually appealing, arrange the tofu, black beans, and vegetables evenly in the bowl. Drizzle a little extra sauce on top and sprinkle some chopped cilantro for an attractive finishing touch.