Press the tofu for at least 10 minutes to remove excess moisture—this is the only way to ensure it gets properly crispy—then slice into 1-inch-thick pieces.

Heat enough neutral oil in a large skillet over high heat to submerge the tofu pieces; the oil is ready when it shimmers and bubbles slightly around a wooden spoon. Carefully add the tofu and fry for 5 to 6 minutes, until the pieces are deeply golden brown and have a firm crust.

Transfer the tofu to a paper towel-lined plate to drain and discard the frying oil from the pan, being careful as the oil will be very hot.

Return the same pan to medium-high heat and add the sesame oil. Sauté the scallion, dried chile, and garlic for about 2 minutes until the aromatics are fragrant and the garlic just begins to turn golden.

Stir in the black beans and bell pepper and cook for another 2 minutes until the pepper is just tender and the beans have released their salty aroma.

Add the tofu back to the pan along with the chili-garlic oil. Toss everything together for 2 minutes until the tofu is glazed and the mixture is steaming, then serve immediately while the pieces are still crackling.