Ingredients

1 package extra-firm tofu

1 onion, finely chopped

6 cloves garlic, minced

1" piece of ginger grated*

1 Tbs Chinese black beans - salted

1/4 cup soy sauce

1/4 cup vermouth, sake, or white wine

1/4 tsp cayenne

1 Tbs cornstarch dissolved in about 2 Tbs water

handful of cilantro, finely chopped (optional)

I prefer to freeze my ginger in pieces, and grate it freshly over the dish - I don’t worry about the peel.

Preparation

  1. Dice tofu and drain in colander. You can press it before dicing if you prefer.
  2. Heat oil in wok over medium high heat. Add black beans and saute for about 30 seconds. Add onion and saute until soft. Add garlic and saute for a minute.
  3. Add tofu and saute for a few minutes.
  4. Add soy sauce, vermouth and cayenne, stir to mix and bring to a boil.
  5. Add dissolved cornstarch and thicken.
  6. Stir in cilantro, if using. Serve over rice.