Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes.
Heat grapeseed oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chiles; stir-fry 30 seconds. Add bell pepper, and cook 3 minutes or until tender, stirring frequently. Stir in tofu and sherry; cook 3 minutes or until heated through, stirring frequently. Stir in onions; cook 30 seconds. Remove from heat; stir in soy sauce, bean paste, and sesame oil, stirring gently to combine.
Been meaning to make this recipe for a while, finally got around to it. Used garlic black bean sauce instead of the black bean paste, pre-pan fried the tofu to have it crispy, cooked the red peppers longer - i don't like them crispy. Added a thinly sliced serrano to the mix as well. I found the flavors to be great, and the outcome very tasty!!
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