Step 2

To make the black bean and chilli sauce, remove seeds and membranes from capsicum, cut into fine slices and set aside. Heat oil in a hot wok, add onion, ginger, garlic and black beans and stir-fry over high heat for 1 minute, stirring constantly to ensure black beans do not burn. Add wine or sherry and stir-fry for 20 seconds then add soy sauce, sugar, vinegar and sesame oil and stir-fry for 30 seconds. Toss in chilli and reserved capsicum and stir-fry for 30 seconds. Lastly pour in water and simmer for a further 30 seconds.

Step 4

Gently remove tofu from packet and invert onto a plate. Carefully slice into 6 cubes by cutting tofu in half lengthways, then widthways into thirds, draining off any excess liquid.

Step 6

Heat oil in a hot wok until the surface seems to shimmer slightly. Lightly coat tofu pieces in flour, and using a spatula carefully lower into hot oil – it is important to flour the tofu only when the oil is hot or it will become very moist and sticky. Deep-fry tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon and drain well on kitchen paper.

Step 8

Arrange tofu in a shallow bowl and spoon over black bean and chilli sauce. Garnish with coriander and serve immediately.

Step 9

If you like this recipe try my refreshing silken tofu with chilli, ginger and vegetables.