Firm Tofu 500g cut into squares about 1cm thick
For the sauce:
2 tbsp of our Black Bean Ketchup
1 tbsp tamari
1 small onion, diced
2 spring onions, roughly sliced (reserve some for garnish)
2 cloves of garlic, sliced
Preheat a skillet over a medium high heat, add a tbsp of sunflower oil.
Fry the tofu until a bit brown and crispy on each side then reserve for later.
Add the diced onion and most of the spring onion to the pan with a pinch of salt and quickly fry until brown and caramelised, about 6-7 minutes, adding the garlic with about 2 minutes to go. You want it all to soften and become sweet.
Then, add the Black Bean Ketchup, tamari and water and mix well until thoroughly combined and bubbling. Get the tofu in there and give it a good stir making sure each piece is nicely coated. Then cover and braise for about 5 mins with the heat turned down fairly low.
You want the sauce to have a nice Goldilocks consistency (not too thin and not too thick) that clings to the tofu. Top with the remaining spring onion and some toasted sesame seeds if you want to add some extra texture.