Vegetable-Tofu Stirfry in Black Bean Sauce
2 cloves garlic, finely minced
2 slices peeled fresh ginger, each about the size of a quarter, finely minced
1 small green chili, finely minced (optional)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. sugar
2 tbsp. light soy sauce
2 tbsp. Chinese cooking liquor
1/2 tsp. sesame oil
3 tbsp. vegetable oil
1/2 package deep-fried tofu, cut into 1" cubes
1 onion, chopped coarsely
1/2 bunch broccoli, chopped into bite-size pieces
1 red or green pepper, cut into thin, long strips
3/4 cup water
2 tbsp. cornstarch
1/4 tsp. sugar
1 tbsp. light soy sauce
1 egg, lightly beaten (optional)
Rinse beans quickly under cool water a few moments to remove excess salt; drain and squeeze water then place in food processor or mortar bowl. Grind coarsely with a few pulses of food processor or grinds with pestle. Add garlic, ginger, chili, salt, pepper and sugar and grind into a rough paste. Add soy sauce, cooking liquor and sesame oil and mix well. Set aside.
Heat 2 tbsp. vegetable oil in large wok or large pan over medium-high heat. Add 2 tbsp. of prepared black bean sauce to pan and cook until almost smoking (30-60 seconds). Add tofu cubes to pan and stir-fry for 3-4 minutes, stirring constantly and coating all cubes with sauce. Remove to serving dish. Add remaining 1 tbsp. oil to pan and heat over high heat. Add remaining black bean sauce to pan and cook 30-60 seconds once again. Add onion, broccoli and pepper strips to pan and stir-fry 1-2 minutes. Meanwhile, in a small bowl, dissolve cornstarch in water with the remaining _ tsp. sugar and 1 tbsp. soy sauce. Add cornstarch-water solution to pan and cover quickly with tight-fitting
lid; allow to cook undisturbed until steam begins to escape from under lid (about 1 minute). Remove from heat and pour egg over ingredients, stirring constantly to keep egg from pooling in pan. Serve immediately.