If you’re a tofu fan, chances are you’re always on the lookout for ways to spice it up. This is one of the best. For a meatier texture, use the technique in step 1 of the previous recipe. For a bigger stir-fry, add some vegetables—red bell peppers are nice. Salted black beans are sold in supermarkets and in every Chinese store. They’re almost always soaked before being used.

　　

Ingredients

makes 4 servings

　　1 package (1 pound) firm or extra-firm tofu

　　2 tablespoons fermented black beans (page 207)

　　2 tablespoons Shaoxing wine, dry sherry, or water

　　3 tablespoons peanut oil or neutral oil, like corn or grapeseed

　　1 tablespoon minced garlic

　　1 tablespoon peeled and minced fresh ginger

　　4 or 5 small hot dried chiles, or to taste

　　2 scallions, trimmed and roughly chopped

　　1 tablespoon soy sauce

　　1 tablespoon dark sesame oil

　　Chopped fresh cilantro leaves for garnish

　　

Step 1

Cut the tofu in half through its equator. Put the halves on 4 sheets of paper towels, and cover with another 4 sheets. Cover with a heavy cutting board, or a plate weighted with cans, or another similar weight. Change the towels if they become saturated. Weight the tofu for a total of 20 to 30 minutes, or as time allows. At the same time, soak the black beans in the wine or water.

　　

Step 2

Cut the pressed tofu into 1/2-inch cubes. Put the oil in a large skillet or wok, preferably nonstick, over high heat. A minute later, add the garlic, ginger, and chiles and cook, stirring, for about 30 seconds. Drain the black beans and add them, along with the tofu and about 2 tablespoons water. Cook, stirring occasionally, until the tofu is hot, about 5 minutes. Add the scallions and stir for about 30 seconds.

　　

Step 3

Turn off the heat, then stir in the soy sauce and sesame oil; garnish and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.