A wok is a good idea for this one, but not absolutely necessary. And feel free to vary the veggies, as long as you have some. The basic idea is tofu, veggies, rice, and black bean sauce.
Ingredients:
Tofu
Steamed rice straight from the rice cooker (jasmine or basmati)
Cornstarch
Sliced scallions
Sliced or crushed garlic (lots!)
Grated fresh ginger (use a piece at least half the size of your thumb)
Sliced carrots, either the purple kind or the orange kind
Mini corn cobs (you'll find fresh ones at your local Asian grocery)
Spicy black bean sauce (I prefer Laoganma brand)
Sesame oil (the dark roasted kind)
Peanut oil
Black rice vinegar
Shao Hsing Rice wine
Soy sauce
A chili pepper or two, depending on how hot you like your food
Instructions:
Tofu: slice, drain, arrange on towel until the towel is soaked, move to another dry towel and repeat process until the tofu is reasonably try.
Place on plate and dust with corn starch
In a pan sizzling with peanut oil (vegetable oil will do) place the tofu. Let brown on both sides. Remove to paper towel, drain and set aside.
In
the same pan add the scallions, garlic, ginger. While they're being
stir-fried on medium heat, pour boiling water and salt into a small pot
and add the corn and sliced carrots. Let these boil for a few minutes
(3-5, depending on how crunchy you like your veggies). Drain and add to
pan; keep stirring. Add the tofu and stir.
While
the veggies are cooking, assemble your sauce: About half a cup or more
of the rice wine, a chopped chili, two tablespoons or less of the black
rice vinegar, a heaping tablespoon or two of the black bean sauce, a
shake or three of sesame oil, around a third of a cup of soy sauce, and a
heaping handful of sugar. Let boil, stir, and turn heat way down or
off. Add sauce to veggie mix and stir.
Put a scoop of rice on your plate, add the veggie mix, and enjoy with a glass of wine.
