1block extra-firm tofudrained and pressed (about 14oz/450g)
1chili pepper chopped
1stalkgreen onionsliced into 2 inch pieces
Slice tofu into ¼ inch thick squares. Mix together all ingredients needed for the stir-fry sauce, then make the cornstarch slurry. Set aside.
Heat up a tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium-high. Place tofu slices in one layer, and cook for 2-3 minutes on both sides, or until golden brown. Set aside.
Add another ½ tablespoon or so of oil to the pan, and stir in garlic, ginger, and chili. Fry for a minute until fragrant.
Now, add tofu back to the pan along with the stir-fry sauce and cornstarch slurry. Cook until the sauce has thicken.
Remove from heat, then stir in green onion. It is ready to be served.
Feel free to add some veggies to bump up the nutrient content of this stir-fry. Cabbage, carrot, bell peppers, and broccoli are some great choices. Add them to the pan right after sauteing the aromatics, and cook until softened before adding tofu and other ingredients.
You might need to double the ingredients for the sauce if a significant amount of veg is added.
Leftover black bean sauce tofu can be refrigerated for 4-5 days.