Tofu, regular, extra firm
(patted dry and cut into cubes)
To make the sauce: In a bowl, whisk together chicken stock or water, black bean sauce, cornstarch (or arrowroot/barley flour) and rice vinegar; set aside.
Main Ingredients: In large wok or skillet, heat 1 tablespoon of olive oil over high heat; stir-fry tofu in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to a bowl.
Add 1 tablespoon olive oil, onion, garlic and ginger root to wok. Stir-fry over medium heat until fragrant, about 2 minutes. Add mung beans, carrots and stock to skillet; cover and steam until tender-crisp, 3 to 5 minutes. Return tofu to skillet. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.