1-1/2 pounds firm tofu
Marinade
2 tablespoons rice wine or sake
1 tablespoon soy sauce
1 teaspoon five-spice powder
1/2 teaspoon sesame oil
Sauce
1/2 cup broth
1-1/2 tablespoons soy sauce
1-1/2 tablespoons rice wine or sake
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon corn starch
1-1/2 tablespoons peanut oil
Seasonings
2 tablespoons fermented black beans, rinsed, drained and minced
2 tablespoons minced garlic
1-1/2 tablespoons minced fresh garlic
1 teaspoon hot chili paste
1 medium red bell pepper, rinsed, cored, seeded and cut into thin strips
1 medium yellwo bell pepper, rinsed, cored, seeded and cut into thin strips
1/4 pound snow peas, tipped and tailed
1 tablespoon rice wine or sake
Press tofu. Cut tofu into 2-inch squared and place in a bowl. Combine the marinade ingredients, add to tofue and carefully toss to coat. Cover with plastic wrap and let stand at room temperature for 25 minutes.
Combine the sauce ingredients and blend well
Preheat the broiler. Line a baking sheet with aluminum foil and arrange the tofu slices on it. Place the tofu 4 inches from the head source and broil for 8 to 10 minutes on each side, or until lightly browned and crisp. Set aside.
Heat a wok, add the oil, and heat until very hot. Add the seasonings and stir fry for 10 to 15 seconds. Add the bell peppers and toss lightly over high heat for 1 minute. Add the snow peas and the rice wine and stir for 30 seconds. Add the sauce mixture and cook, stirring constantly, for about 45 seconds, or until thickened. Add the tofu slices, toss to coat, and transfer to a serving platter. Serve immediately.