I didn't have black bean garlic sauce, so I substituted miso paste to add saltiness and earthiness.
Spicy Coconut Lime Tofu
(adapted from bread without butter)
1/4 c brown rice vinegar
3 TB black bean garlic sauce (I used miso)
2 TB sambal oelek (I used chili-garlic paste)
1 1/4 c light coconut milk
1 TB agave nectar (I used honey)
1 tsp fresh ginger, slightly crushed
2 TB fresh cilantro, chopped
zest and juice of 1 lime
oil for pan-frying
19 oz firm or extra-firm tofu, drained and pressed (I used one package of firm tofu, which was actually 14 oz.)
InstructionsCombine all ingredients (except tofu and oil). Cut tofu into small pieces. Fry them in a skillet, flipping after a few minutes, until golden brown. Pour in marinade, reduce heat, stir occasionally, flip occasionally, until most of the liquid is evaporated. Serves 3-4.