DELICIOUS.  And I can't think of a meal with more protein, if that's what you're craving.  This is purely a personal opinion, but I happen to think jarred black bean sauce tastes weird and not very much like black beans.  Agree?  Try this version.

How to press tofu:  Wrap the block of tofu in two or three paper towels, then wrap that with a clean tea towel.  Place a heavy object on top of the package (like a few large books, perhaps) and leave for 10 minutes or so.  Unwrap and begin your cooking.

Prep Time:  5 Minutes
Cooking Time:  12 Minutes
Yield: 4 Servings
Ingredients:
Olive Oil, enough to coat the bottom of your pan
1 Package Extra Firm Tofu (about 14 oz), pressed and cut into ¼ inch slices
2 Eggs, lightly beaten
½ Cup + 1 Tsp Whole Wheat Flour
½ Tbsp Agave Nectar or Honey
½ Cup Vegetable Stock
2 Tbsp Tamari 
2 Tbsp White Wine Vinegar
½ Cup Black Beans, cooked (drained and rinsed if using canned)
1 Garlic Clove, minced
Chopped Scallions, light green and white parts, for serving

Directions:
In a small bowl, combine 1 tsp flour, sweetener, stock, tamari, vinegar, and black beans.  Set aside. 

Preheat oil in a large, heavy pan.  Heat until water droplets sizzle nicely when dropped into the oil.  Dip the tofu slices in the egg, dredge in flour, then drop into the oiled pan.  Cook for 3 minutes on each side, without disturbing.  Remove once both sides have cooked and place on a paper towel to drain any excess oil.  Keep warm. 

Using the same pan and any remaining oil, sauté thegarlic for one minute.  Add the black bean mixture to garlic and cook, stirring, over medium-low heat for about three minutes.  Place tofu on a platter, pour sauce over, and sprinkle with scallions.  Serve.