Beanuguan (Bean Dinuguan)

Ingredients

• 2 blocks firm tofu, torn into bite-sized chunks
• 2 cans canned black beans, puréed
• 6-7 pcs mixed mushrooms
• 2 cups soy curls, dry
• 1 cup water (add more for a thinner sauce)
• 1-2 tsp black vinegar (any vinegar okay, start with 2 tsp)
• 1-2 tsp dark soy sauce (regular soy sauce is okay)
• ¼ cup red wine (for deglazing; water is also okay)
• 5 cloves garlic (at least 20 g)
• 1 green chili or green bell pepper
• 1-2 tbsp sinigang mix (to your taste)
• 2 tsp sugar or any sweetener you prefer
• 2 bay leaf
• 1 jalapeño, cut in half (optional)
• 1 onion
• ⅛ cup korean fermented black bean paste (chunjang) )optional, but deepens flavor
• 1-2 cups water (water down to your desired consistency)
• 1 green chili (spicy version) or green bell pepper (non-spicy version)
• ¼ cup neutral flavored oil

Instructions

1. 11.Heat up a pan on high. Once hot, lower heat to medium-low and add about half of neutral flavored oil.
2. 22.Add sliced yellow onions and cook until caramelized, about 7-10 minutes. Deglaze with red wine slowly pouring the ⅛ cup first and the rest slowly throughout the process until the onions are properly caramelized.
3. 33.Add black bean paste/chunjang, if using and saute until fragrant. Add 2 cans of black beans with the black bean can water.
4. 44.Place everything in the pan (onions, black bean paste, black beans) plus 1 cup of water into a blender and blend until smooth. Put aside. NOTE: You can also use an emuslion blender, if you prefer.
5. 55.Back to the pan, add the rest of the oil and saute the mushrooms until slightly brown.
6. 66.Add the minced garlic, sliced green bell pepper or green chili, soy curls, and bay leaves. Sauté for 1-2 minutes or until fragrant.
7. 77.Add the black bean and onion puree along with the cubed tofu.
8. 88.Seasoning time. Add black vinegar, soy sauce, sugar, sinigang mix and adjust to your taste.
9. 99.Put the heat up until it's boiling. Then lower the heat to medium low to simmer for 5-10 more mins. Make sure to mix once in a while to prevent burning on the bottom of the pan.
10. 1010.Serve and enjoy with rice or puto (steamed rice cake).