Ingredients

• One 14-ounce package firm tofu, sliced about 1/4 inch thick
• 1 tablespoon soy sauce
• 1 tablespoon Shao Hsing rice wine or dry sherry
• 2 teaspoons dark Asian sesame oil
• 1/4 to 1/2 teaspoon salt (to taste)
• 1/4 to 1/2 teaspoon ground pepper, preferably white pepper
• 1/4 teaspoon sugar
• 2 tablespoons peanut oil or canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 jalapeño, seeded and minced
• 1/2 pound green beans, trimmed and broken in half if very long
• Kernels from 2 ears of corn
• 2 tablespoons minced scallions
• 1 cup roughly chopped cilantro

Directions

1. Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients. 2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan. 3. Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel. 4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. 5. Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.

Credit:

from the New York Times, Sept 5, 2011