In a wok, heat oil until nearly smoking.

Add garlic and ginger, and stir-fry rapidly over high heat for 1 minute.

Add black beans, and stir for 30 seconds. Add onions, and stir for 2-3 minutes.

Add soy sauce, sweetener, and water. Bring to a boil.

Add kuzu. Stir with a wooden spoon until it thickens and becomes clear and shiny.

Stir in tofu and dark sesame oil, and simmer 2-3 minutes. Serve on rice with blanched Chinese greens.

John Paino & Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias