Stir-fried Tofu with Fermented Black Beans

Drain the extra-firm tofu and press it gently for at least 20 minutes to remove excess water. Cut the tofu into 2.5 cm cubes.

Rinse the fermented black beans under cold water to remove excess salt, then roughly chop them. Mince the garlic and ginger. Separate the white and green parts of the scallions; slice the white parts and finely chop the green parts for garnish.

In a small bowl, combine the Shaoxing wine, light soy sauce, dark soy sauce, granulated sugar, white pepper, cornstarch, and 30 grams of water. Stir well to create a smooth sauce slurry.