• 1 cup small diced pressed tofu, extra firm
  • 3 tablespoons peanut oil
  • 1 1/2 teaspoons minced fresh garlic
  • 1 1/2 teaspoons minced fresh ginger
  • 3 dried whole red chiles, such as Mexican Chile de Arbol or Chinese Tien Tsin
  • 1 cup shredded/chopped pork shoulder, 6 ounces
  • 3 heaping tablespoons whole fermented black beans
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon sugar
  • 3 cups finely chopped Chinese garlic chives, no longer than 1/4 inch
  • 1 tablespoon soy sauce
  • 2 tablespoons rice wine
  • 2 tablespoons rich chicken stock
  • 1 teaspoon salt
  • White rice, for serving
  • Lettuce cups, for serving
Serves: 2 to 3 as a side dish; 1 to 2 for a main course

Fill a 2-quart pot with 4 cups water and bring to a boil.

Preheat a wok over medium-high heat for 4 to 5 minutes. Add the tofu to the boiling water while the wok preheats and cook for 90 seconds, then strain and reserve.

Add the oil to the wok and swirl. Add the garlic, ginger and dried chiles; cook briefly but don’t burn. Raise heat to high, then add the pork and cook, stirring occasionally, for 2 minutes. Add the black beans and cook, stirring occasionally, for 2 minutes, then stir in white pepper. Add the tofu and cook for a minute, tossing, then stir in the sugar. Without stirring, add the chives to the center of the wok, then immediately add the soy, rice wine and stock and let cook for 90 seconds. Begin stir-frying again for a minute or so, season with the salt, then transfer to a serving platter. Serve with white rice and/or lettuce cups.