1. Rinse the tofu, wipe it with kitchen paper, cut into fingertip-sized pieces, roll the cut tofu in cornstarch, and shake off the excess starch.
2. Heat the oil to 50% heat, put the tofu cubes into the fry, and use a colander to carefully move them to prevent the tofu from sticking together.
3. The tofu cubes float up and the skin is golden, remove them, and put them on the kitchen paper to absorb the remaining oil.
4. Heat oil in a pan and sauté the garlic. If you like honey, you can put half a spoon, if you don’t like it, you can leave it alone
5. Add a little black bean sauce and stir fry until fragrant. If you like spicy numb flavor, you can add a little pepper oil.
6. Add the tofu cubes and stir-fry quickly evenly out of the pan.
Tips:1. There is a little salty taste in the tempeh hot sauce, I think it is enough, no need to season the tofu. If you have a heavy mouth, you can add a little salt or chicken powder, depending on personal preference.
2. If you don't have tempeh sauce, you can also use chili powder to taste. Stir-fry the chili powder until fragrant, preferably with a little bit of roasted peanuts, etc.
3. The tofu can be directly cut into pieces and coated with starch, or it can be blanched in advance. The difference is not significant and can be omitted. If the tofu is cut into small pieces, it is easy to fry.
