Slice tofu into bite size pieces, pat dry with kitchen roll. Heat a non-stick wok with 1 tbsp. oil, place tofu into wok and fry until golden brown on all sides. Remove and drain on kitchen roll.
In a large wok or deep-sided frying pan add oil and heat on a medium flame. Add onion, chilli, ginger and garlic, stir-fry for 1 minute or until onions become translucent. Now add remaining vegetables, tofu and the black beans, stir-fry for a further 2 minutes.
Add the remainder of the ingredients (except the corn flour slurry and sesame oil) combine well and bring to the boil, slowly stir in the corn flour slurry to the desired consistency. Remove from heat, stir in the sesame oil and serve.
Note: If you are able to buy the pre-fried tofu you can use this in place of the firm tofu.