This protein packed combination stir-fry works well as both a main dish or side dish with the accompaniment of steamed rice. You can opt for a purely vegetarian version by omitting the chicken but I’ve reconstructed the dish by what I had in a restaurant not too long ago.
Black beans are the main flavor component with a touch of heat from chili garlic sauce. You can find these at your local Asian grocery store or online. I use the Lee Kum Kee brand for both. Be sure to get firm tofu as it holds up to deep-frying really well, and crispy tofu is freaking delicious.
If you’ve been following me, you’ll know deep-frying firm tofu is my go-to method for bringing tofu dishes to the table such as Stir-Fry Tofu, Hot Plate Tofu and one of my favorites: Creamy Butter Tofu. Of course there are other ways to enjoy tofu and a wide variety of them but I just haven’t gotten around to experimenting with them yet.
While most people associate tofu as an entree or side dish, tofu can also be enjoyed as a dessert. Warm soft tofu swimming in a decadent sugary syrup, also known as Tau Fu Fa was a favorite of mine from food trucks in the city. Anyway, enjoy!