- 10½ oz tofu, drained on kitchen towels for 10 minutes
- 2 tablespoons sunflower oil
- 2 large red bell peppers, seeded and cut into triangular shapes
- 2 handfuls snow peas or sugar snap peas
- 3 large scallions, sliced
- 2 garlic cloves, chopped or grated
- 2 heaping teaspoons fresh chopped or grated ginger
- 1 tablespoon hoisin sauce
- 1 heaping tablespoon black bean sauce or fermented black beans
- 1 teaspoon chile paste (optional)
- 4 tablespoons Chinese wine or sake, sherry or water
- After preparing the vegetables, cut the tofu into 1-inch cubes. Heat the sunflower oil in a large wok and cook the tofu on a medium-high heat until golden brown on all sides. Set aside to drain on paper towels.
- Add the peppers, peas, and scallions to the wok and cook for 2 minutes, stirring frequently. Add the garlic and ginger root and cook for 1 further minute.
- Finally add the hoisin sauce, black bean sauce or fermented black beans, chile paste, if using, Chinese wine or alternative and 3 tablespoons water. Cook briefly, then add the tofu, turning the heat down to low. Mix all the ingredients together, cooking the sauce further until thick, and serve.