-
1
Rinse the tofu, then cut crosswise into 6 slices.
-
2
Put slices between several layers of paper towels and let drain while making the sauce.
-
3
(Youll likely have to replace the paper towels at least once.)
-
4
Prep the seasonings for the sauce: Peel the garlic cloves and the ginger, then quarter the ginger.
-
5
Turn on your food processor and drop the garlic and ginger through the feed tube; theyll be minced in no time.
-
6
Stop the machine and the black beans in a small sieve until the water runs clear.
-
7
Add them to the food processor and pulse until coarsely chopped.
-
8
For the liquid portion of the sauce, stir together the water, soy sauce, Sherry, maple syrup, vinegar, and the cornstarch until the cornstarch is evenly suspended.
-
9
Now youre ready to cook the sauce!
-
10
Generously film the bottom of a heavy 2-quart saucepan with the vegetable oil and heat over moderately high heat until hot but not smoking.
-
11
Stir-fry the seasonings until fragrant, less than a minute.
-
12
Stir the cornstarch mixture and add it to the pan.
-
13
Whisk the sauce occasionally while bringing it to a boil and simmer 1 minute.
-
14
Then set the sauce aside while you fry the tofu.
-
15
Generously film the bottom of a 12-inch nonstick skillet with vegetable oil and heat over high heat until hot but not smoking.
-
16
Blot up any excess moisture on the tofu with a paper towel before laying in the skillet.
-
17
Fry the slices on all sides (forgo the short ends), turning them only when the undersides are golden and crisp, 5 to 8 minutes total.
-
18
(You may need to lower the heat as the frying progresses.)
-
19
Give the tofu one last flip on a paper towel to sop up any stray oil and reheat the sauce.
-
20
Serve with rice and broccoli, pouring sauce over all.
