Recipe adapted from here.
- Add soy crumbles, sherry, sugar, black bean sauce, chili sauce & ½ cup water; bring the mixture to a simmer.
- Stir in tofu, simmer for 3 minutes or until heated through.
- Whisk cornstarch with 2 tbsp water in a small bowl. Add cornstarch mixture to the wok.
- Cook 1 minute more or until the sauce thickens. Remove from heat and serve over brown rice.