Crispy Tofu in Black Bean Sauce

Most tofu stir fries go soggy because the sauce hits the tofu too early. Here you crisp the tofu, take it out, build the sauce, and only bring the two together at the very last second. That one change is the difference between good and disappointing.

1. 1

   Press the tofu between two plates with something heavy on top for 10 minutes, then pat the cubes dry and toss them in the cornflour until evenly dusted.

   For this step

   • 400 g firm tofu
   • 3 tbsp (24 g) cornflour (cornstarch)
2. 2

   Heat the oil in a wide pan over medium high. Fry the tofu in a single layer for about 4 minutes a side until the edges are golden and firm. Lift it out onto a plate.

   For this step

   • 400 g firm tofu
3. 3

   Turn the heat down. Add the garlic and black beans to the same pan and stir for 30 seconds, just until they smell good. Do not let the garlic brown.

   For this step

   • 2 tbsp fermented black beans
   • 4 cloves garlic
4. 4

   Add the pepper and stir fry for 2 minutes so it keeps some bite. Pour in the soy sauce, sugar and 3 tablespoons of water and let it bubble to a glossy sauce.

   For this step

   • 1 red pepper
   • 2 tbsp light soy sauce
   • 1 tsp (4 g) caster sugar
5. 5

   Tip the tofu back in, toss twice to coat, and serve straight away over rice.

   For this step

   • 400 g firm tofu

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