Tofu and Black Bean Sauce

This recipe is from my pre-vegan days.  My husband and I liked it and never knew it was vegan.  It is really delicious and you can make it as spicy as you wish.  Just increase the amount of red chili sauce for more heat.  I fry the tofu in Wondra flour because it is a finer/lighter flour.  This recipe uses the already prepared jars of black bean sauce and red chili sauce in the asian food section of the grocery store.

Tofu and Black Bean Sauce

4 T. vegetable oil
2 T. sesame oil
14 oz. firm tofu
1/2 cup Wondra flour
1 t. Chinese Five Spice
4 T. Black Bean Garlic Sauce
1 T. Red Chili Sauce, hunan is good
5 T. water
12 green onions, sliced into 1/2 inch diagonal pieces

In a large fry pan, heat 2 T. vegetable oil and 1 T. sesame oil. Slice the drained and towel-dried tofu into medium size pieces about 1/4 inch thick.  In a small bowl, combine the flour and chinese five spice.   Coat each piece of tofu in the flour mixture and then add to frying pan.  Cook tofu until golden brown on both sides and then remove from pan.  This is a lot of tofu, so you will need to add more oil and cook in batches.  Once all the tofu is cooked and removed to another dish, add the green onions to the pan and saute for  3-5 minutes.  They should still be fairly firm.  In a cup or bowl, mix black bean garlic sauce, red chili sauce and water.  Pour mixture over green onions, stir, and saute over medium heat for another 3-5 minutes.

Lay the pieces of fried tofu over hot cooked rice and top with the green onion and sauce mixture.  Not much sauce is needed per serving.