Tofu with Black Beans

• 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

1. Cut the tofu in half through its equator.
2. Put the halves on 4 sheets of paper towels, and cover with another 4 sheets.
3. Cover with a heavy cutting board, or a plate weighted with cans, or another similar weight.
4. Change the towels if they become saturated.
5. Weight the tofu for a total of 20 to 30 minutes, or as time allows.
6. At the same time, soak the black beans in the wine or water.
7. Cut the pressed tofu into 1/2-inch cubes.
8. Put the oil in a large skillet or wok, preferably nonstick, over high heat.
9. A minute later, add the garlic, ginger, and chiles and cook, stirring, for about 30 seconds.
10. Drain the black beans and add them, along with the tofu and about 2 tablespoons water.
11. Cook, stirring occasionally, until the tofu is hot, about 5 minutes.
12. Add the scallions and stir for about 30 seconds.
13. Turn off the heat, then stir in the soy sauce and sesame oil; garnish and serve.

firm, black beans, shaoxing wine, peanut oil, garlic, fresh ginger, chiles, scallions, soy sauce, sesame oil, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/tofu-with-black-beans-386069 (may not work)