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Smokey Spicy Tofu

Makes: 1 serving

Ingredients:

1 lb. package soft block tofu
1 Tbsp. salted black beans
1/2 cup chicken broth
2 Tbsps. dark soy sauce
1 tsp. sesame oil
2 tsps. sugar
1/4 tsp. five-spice powder
cornstarchfor dusting
6 cloves garlic
2 fresh jalapeño peppersor serranos, thinly sliced
2 green onionscut into 1-inch pieces
2 green onionscut into 1-inch pieces
2 slices cooked ham, cut into 1-inch long matchsticks
2 slices bacon, chopped
1/2 tsp. cornstarchdissolved in 1 teaspoon water

Cooking:

1. Drain tofu and cut into 2-1/2-inch by 2-inch by 1-1/2-inch pieces. Soak black beans in warm water to cover for 5 minutes; drain and lightly crush. Combine seasoning ingredients in a bowl; set aside.
2. Heat oil for deep-frying in a wok over high heat. Dust tofu with cornstarch; shake to remove excess. Add tofu and deep-fry until golden brown, about 1 minute on each side. Remove and drain on paper towels.
3. Remove all but 2 tablespoons oil from wok. Place wok over high heat until hot. Add garlic, chilies, green onions, black beans and bacon and cook, stirring until fragrant, about 10 seconds. Add ham; stir-fry for 1 minute. Add tofu and seasonings; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Garnish with green onions.

Adapted from Martin Yan’s Cooking at Home (Wan Li Book Co. Ltd)
Copyright Yan Can Cook Group 2005