Tofu with Black Bean Sauce

Whisk together all of the ingredients for the black bean sauce with the exception of the cornstarch and water slurry. In a separate bowl, whisk together the cornstarch and tablespoon of water, then add it to the rest of the sauce and stir to combine.

Drain the tofu and rinse under cold water. Cut the tofu into 4 slabs, then cut each of those in half to make squares. Cut each square in half on the diagonal to make triangles. Lay the tofu on a clean towel or paper towels, blot the top, then leave to air dry as you heat the oil.

Heat 1 1/2 -2 cups of oil in a wok or a large pot over medium heat. Test the oil by inserting a wooden skewer or the handle of a wooden spoon. When the oil bubbles and boils around the wood, it is hot enough.

Fry the tofu in 2-3 batches so as not to over crowd the wok or pot. Gently transfer the tofu into the oil and let fry for 2-3 minutes, flipping halfway through. The tofu will turn a pale golden color. Remove with a slotted spoon or spider strainer and place on a paper towel lined plate for excess oil to drain. Repeat with remaining tofu. Be careful of splattering oil.

Heat a wok or large skillet over high heat (if you used your wok to deep fry, pour out the oil when it's safe to do so, you can keep it to reuse a few times). When it's lightly smoking add a teaspoon of oil, then the shallot. Let fry for 1 minute, then add the garlic, ginger, and chiles, let fry for 30 seconds.

Add the tofu along with the sauce, and bring the sauce to a simmer. Let simmer for a couple of minutes, or until it has thickened. Garnish with some sliced scallion greens and serve immediately.