We have a restaurant near us that makes the BEST crispy tofu. They give you the option of black bean or orange sauce but I always go with the black bean…I'm pretty much obsessed with it. Because of my obsession, I wanted to try and make this at home. I have made this a few times now and my version isn't too bad..actually, it's good. It doesn't taste identical to the original, but it's very close and the crispiness of the tofu is there too. Enjoy!
1 package extra firm tofu
1/4 cup corn starch
4 tbsps canola oil
2 tbsps kikomon garlic black bean sauce
1 small yellow onion chopped
1 cup sliced carrots
2 cups chopped broccoli
2 cups button mushrooms
Drain excess water from the tofu. You can do this by putting multiple layers of paper towels on the tofu with something heavy on top, such as a can. Let it sit this way for at least 20mins. While tofu is draining, heat 2 tbps of oil in a pan.
Once tofu is drained, cut into 2" cubes then lightly coat with corn starch.
Fry tofu in oil until lightly golden, about 3mins on each side and place on a plate lined with paper towels to drain excess oil.
The vegetables can be made at the same time as the tofu:
For the vegetables, heat 2 tbsps of oil in a large skillet, once heated add onion and cook until soft and they become translucent, then add all of the vegetables and cook until just tender.
Once vegetables become tender, add in the 2 tbsps of black bean sauce and stir to coat all ingredients. Add the tofu and heat through ensuring they all become coated with sauce.
Serve over white or brown rice.