Tofu with Black Bean Sauce

I made this the other day and it was great! I found the recipe on and changed it up a bit.

1 Block Firm Tofu, drained, cut into ¾ or 1 inch cubed
1 Green Bell Pepper, diced
½ Medium Yellow Onion, diced
2 to 3 Thai Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
1/4 cup green onion
2 Scallions, chopped
3 Tbsp Sesame Oil

3/4 Cup Vegetable Stock
1 tsp Dark Soy Sauce2
2 Tbsp Black Bean Sauce
2 tsp Soy Sauce
2 tsp Sake
3/4 tsp Corn Starch

Heat the oil in a wok over a high heat. Fry the bean curd in batches until light golden in color. Drain the bean curd on paper towels and set aside. Pour off the oil and reserve 1 Tbsp. Heat the oil on low heat. Cook the garlic until they are fragrant and golden in color. Then turn the heat on high. Toss in the chilies, peppers and onions. Give it a quick stir, mix in the bean curd and add the sauce and green onion. Bring it to a quick boil and season with sea salt if necessary. Serve immediately with rice or udon noodles.


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