Step 1

Pat the tofu dry with paper towels. In a large bowl, combine the tofu, 1 tablespoon wine, salt, and 2 teaspoons cornstarch and stir to mix well. Let stand for 15 minutes to marinate while you prepare the other ingredients.

Step 2

In a medium bowl, combine 1⁄3 cup (80 ml) of water with the soy sauce, 2 tablespoons wine, black bean sauce, sugar, and 2 teaspoons cornstarch. Stir to mix well.

Step 3

In a large skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Strain the tofu and add it to the skillet without overlapping. Let cook undisturbed until the bottoms turn golden, 2 to 3 minutes. Flip over and cook the other sides until golden. Transfer to a large plate.

Step 4

Add the remaining 1 tablespoon oil and the green beans to the pan and reduce the heat to medium. Cook the green beans, stirring and flipping occasionally, until they are browned and tender, 10 minutes or so. Reduce the heat to medium-low if the pan starts to smoke.

Step 5

Increase the heat to medium-high and add the garlic, ginger, and scallions. Drizzle with the 1 teaspoon oil and cook and stir for 1 minute to release the fragrance.

Step 6

Add the tofu back into the skillet. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Stir a few times until the sauce thickens and coats the ingredients.

Step 7

Immediately transfer the contents of the pan to a large plate and serve hot over rice (if using).

Step 8

Rinse the fermented black beans with water, then strain and coarsely chop them. I like to leave some bigger pieces of beans to give the sauce more texture.

Step 9

In a medium saucepan, heat the oil and chili peppers over medium heat until warm. Reduce the heat to medium-low and cook until the chili peppers turn dark but not black, stirring occasionally, 1 to 2 minutes. Scoop out the chili peppers and discard them.

Step 10

Add the black beans and onion. Cook and stir until the sauce looks a bit dry (the beans will absorb oil at first but release it once they are cooked), 6 to 8 minutes.

Step 11

Add the Shaoxing wine, soy sauce, and sugar. Let simmer, stirring constantly, until the onion turns tender, about 10 minutes. (The sauce can easily burn, so keep the heat low and stir the sauce constantly to ensure even cooking.)

Step 12

Add the garlic and ginger and continue to cook and stir the sauce until the onion turns extremely tender and is melting into the sauce texture, 5 minutes or so. You should see oil floating on top. Transfer the sauce to a large bowl to cool completely.

Step 13

Store the sauce in an airtight container in the refrigerator for up to 6 months.

Step 14

Add the chili flakes, five-spice powder, sesame seeds, Sichuan pepper, star anise, and bay leaves to a heatproof ceramic bowl that can hold at least 2 cups (480 ml) of liquid. Place the bowl on a heat-resistant coaster or trivet.

Step 15

In a small skillet or saucepan, heat the oil over medium-high heat until it reaches 370°F (190°C) and no higher than 400°F (205°C). Remove from the heat immediately.

Step 16

Carefully pour the oil or use a ladle to transfer it into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the oil is bubbling, use a metal spoon to gently stir the spices so that they cook thoroughly.

Step 17

Once the oil has cooled a bit, scoop out and discard the star anise and bay leaves. The oil is now ready to use; its flavor will mature if you let it rest at room temperature for a day, allowing the spices to infuse into the oil.

Step 18

Store the oil in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 6 months