Crispy Tofu with Black Bean Sauce

Ingredients

• •14 oz extra-firm tofu, pressed and cubed
• •3 tablespoons cornstarch
• •1/4 cup vegetable oil
• •3 tablespoons fermented black beans, rinsed
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •2 tablespoons soy sauce
• •1 tablespoon rice vinegar
• •1 teaspoon sesame oil
• •1/2 cup vegetable broth
• •2 scallions, sliced
• •1 red chili pepper, sliced

Directions

1. 1Pat pressed tofu cubes dry with paper towels and toss with cornstarch until evenly coated.
2. 2Heat vegetable oil in a large pan over medium-high heat and fry tofu in batches until all sides are golden and crispy, about 8-10 minutes total; set aside.
3. 3In the same pan, add minced garlic and ginger, stirring for 30 seconds until fragrant.
4. 4Stir in fermented black beans and cook for 1 minute.
5. 5Add soy sauce, rice vinegar, and vegetable broth; simmer for 2 minutes.
6. 6Return crispy tofu to the pan and toss gently to coat with sauce.
7. 7Drizzle with sesame oil and stir for 1 minute until well combined.
8. 8Serve over rice and garnish with sliced scallions and fresh red chili pepper.

💡 Pressing the tofu is not optional for this dish: removing internal moisture lets the cornstarch form a crisp shell that survives the black bean sauce.

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