Crispy Five-Spice Tofu with Black Bean Relish

• 16 oz. extra-firm tofu, drained
• 2 Tbs. roasted sesame oil, divided
• 3 Tbs. fermented black beans, rinsed and chopped
• 3 cloves garlic, minced (about 1 Tbs.)
• 1 Tbs. minced fresh ginger
• 2 Tbs. dry sherry or mirin (rice wine)
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. maple syrup
• 1 tsp. rice or cider vinegar
• 1/4 cup plus 1/2 tsp. cornstarch, divided
• 2 green onions, sliced (about 1/4 cup)
• 1 Tbs. five-spice powder

1. Place tofu on plate, and set second plate on top.
2. Weight with heavy can, and drain 30 minutes.
3. Heat 1 Tbs.
4. oil in skillet over medium heat.
5. Add black beans, garlic and ginger, and saute 1 minute.
6. Stir in sherry, soy sauce, maple syrup and vinegar, and cook 1 minute.
7. Mix 1/2 tsp.
8. cornstarch with 1/2 cup water in bowl.
9. Add to bean mixture, and cook 1 minute, or until thickened, stirring constantly.
10. Fold in green onions, and transfer to bowl.
11. Slice tofu into thirds widthwise.
12. Cut each slice into 4 triangles.
13. Combine cornstarch and five-spice powder on large plate.
14. Heat remaining 1 Tbs.
15. oil in skillet over medium-high heat.
16. Dredge tofu triangles in cornstarch mixture.
17. Cook 3 minutes on each side, or until browned and crispy.
18. Transfer to serving plate, and drizzle with black bean sauce.
19. Serve with steamed rice, if desired.

extrafirm tofu, sesame oil, black beans, garlic, fresh ginger, sherry, soy sauce, maple syrup, rice, cornstarch, green onions, fivespice powder

Taken from www.vegetariantimes.com/recipe/crispy-five-spice-tofu-with-black-bean-relish/ (may not work)