Tofu in black bean sauce

400 g of tofu, chicken or beef
1 tbsp shaoxing rice wine or dry sherry
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp cornflour
1½ tbsp groundnut (peanut) oil
1½ tbsp black beans, rinsed and coarsely chopped
1 tbsp garlic, finely chopped
3 tbsp spring onions, finely chopped
1 tbsp shallots, chopped
1½ tbsp light soy sauce
1 tsp sugar
1 tbsp chicken stock or water
1 tbsp sesame oil

Method

1. Cut the tofu, chicken or beef.
Put the pieces in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour.
Leave to marinate for about 20 minutes.
2. Heat a wok or large frying pan until it is very hot.
Add half the oil and when it is very hot and slightly smoking, lift the pieces out of the marinade with a slotted spoon, put in the wok and quickly stir fry it for about 2-3 minutes.
Transfer it to a bowl at once.
3. Wipe the wok or pan clean, reheat it and add the rest of the oil.
Quickly add the black beans, garlic, spring onions and shallots.
A few seconds later add the rest of the ingredients.
Bring the mixture to a boil and then return the fried pieces to the wok or pan. Stir fry the entire mixture for another 5 minutes.
Turn it on to a warm serving platter and serve at once.