Taiwanese-style Feijoada

Ingredients

While the original Brazilian Feijoada is made with pork and various cuts of meat, this Taiwanese adaptation replaces the meat with tofu and mushrooms to cater to the vegetarian preferences commonly found in Taiwanese cuisine. Additionally, the spices and seasonings are adjusted to incorporate Taiwanese flavors, creating a unique fusion dish. 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, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (200g) firm tofu, cubed 1 cup (200g) firm tofu, cubed
• 1 cup (100g) shiitake mushrooms, sliced 1 cup (100g) shiitake mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced red bell pepper, cubed tofu, and sliced shiitake mushrooms to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Drain and rinse the soaked black beans, then add them to the pot along with the soy sauce, hoisin sauce, five-spice powder, and chili flakes. Stir well to combine.
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 1 hour or until the beans are tender.
5. 5.
   Season with salt and pepper to taste. Serve hot.

Treat your ingredients with care...

• Black beans — Soaking the black beans overnight helps to reduce cooking time and improve their texture.
• Tofu — Use firm tofu to ensure it holds its shape during cooking.
• Shiitake mushrooms — If fresh shiitake mushrooms are not available, you can use dried ones. Soak them in hot water for 20 minutes before slicing.

Tips & Tricks

• For a spicier version, add more chili flakes or fresh chili peppers.
• Serve the Taiwanese-style Feijoada with steamed rice or crusty bread to soak up the flavorful broth.
• Garnish with fresh cilantro or green onions for added freshness.
• Feel free to add other vegetables such as carrots or cabbage for extra texture and flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Taiwanese-style Feijoada hot in individual bowls. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of Taiwanese-style Feijoada with a sprig of fresh cilantro or a sprinkle of chopped green onions. The vibrant green color will add a pop of freshness to the dish.