Fried Tofu with Peppery Bean Sauce

I hope you're not tired of Tofu dishes yet, because here's another one worth sharing. You can say that it's Tofu week in our household, hb was so in the mood to cook. So while he's watching his diet closely because of gout (you can read the story here), I also benefit in the process health-wise. Not to mention, I don't cook much like I used to anymore ;-).

FRIED TOFU WITH PEPPERY BEAN SAUCE

INGREDIENTS
14 ounces firm Tofu, drained

1 small leek
1 ounce smoked ham
cooking oil for deep frying
2 eggs, lightly beaten
cornstarch
4 cloves garlic, thinly sliced
2 teaspoons black bean garlic sauce
1 teaspoon cornstarch dissolved on 2 teaspoons water

SEASONING:
1/2 cup chicken stock
1 1/2 Tablespoons dark soy sauce
1 1/2 teaspoons sugar

DIRECTIONS:
1. Cut the tofu into 1/2 x 2 x 2 inches pieces. Combine the seasoning ingredients in a bowl.
2. Cut the leek in half lengthwise, then into 1/2 inch slices. Cut the harm into 1 x 1 x 1/8 slices.
3. In a wok, heat the oil for deep frying to 375 degrees F. Dip the tofu in the eggs, drain briefly, then coat with cornstarch. Deep-fry the tofu, a batch at a time, until golden brown, about 2 minutes. Remove and drain on paper towels.

4. Remove all but 2 tablespoons of oil from the wok. Place over high heat until hot. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add jalapenos, black beans, leek and ham and stir-fry for 1 minute. Add the seasonings and bring to a boil. Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens. Add the tofu and toss to coat.

Makes 4 servings