Five-spice powder, a blend of fennel, anise, cinnamon, cloves and ginger, gives this dish its signature flavor.
Place tofu on plate, and set second plate on top. Weight with heavy can, and drain 30 minutes.
Heat 1 Tbs. oil in skillet over medium heat. Add black beans, garlic and ginger, and sauté 1 minute. Stir in sherry, soy sauce, maple syrup and vinegar, and cook 1 minute. Mix 1/2 tsp. cornstarch with 1/2 cup water in bowl. Add to bean mixture, and cook 1 minute, or until thickened, stirring constantly. Fold in green onions, and transfer to bowl.
Slice tofu into thirds widthwise. Cut each slice into 4 triangles. Combine cornstarch and five-spice powder on large plate.
Heat remaining 1 Tbs. oil in skillet over medium-high heat. Dredge tofu triangles in cornstarch mixture. Cook 3 minutes on each side, or until browned and crispy. Transfer to serving plate, and drizzle with black bean sauce. Serve with steamed rice, if desired.
- Calories 224
- Carbohydrate Content 18 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 1 g
- Protein Content 10 g
- Saturated Fat Content 1 g
- Sodium Content 156 mg
- Sugar Content 3 g