I meant to experiment with version 2.0 of the Salt and Pepper Roasted Tofu. But since I had a leek to use up, I went with a black bean sauce and threw the poor leek in the sauce.
I prepared the tofu using the method for Rosemary-Roasted Tofu Cubes from Vegan Soul Kitchen. I left out the rosemary but kept the paprika for the beautiful color.
For the sauce, I like to use dried fermented black beans instead of a bottled black bean sauce. Also called preserved black beans, salted or dried black beans and in Cantonese, tau see. The flavor is more intense, stronger and fresher tasting than the bottled stuff.
[From Roasted Tofu with Leeks and Black Bean Sauce | Chow Vegan]