Homestyle Tofu

Rinse dried wood ears and soak in plenty of cold water for about 30–60 minutes, until expanded with no firm centers. Remove tough stems, drain, weigh 50 g and tear into small pieces. Keep room-temperature soaking under 2 hours. Meanwhile, cut 400 g tofu into thick triangles and gently blot all faces and edges dry. Cut the peppers, garlic and scallions; separate whites from greens.

Bring 1,000 ml water to a boil. Blanch all the wood ears for 1 minute, lift out and drain thoroughly. In a separate bowl, mix the remaining 120 ml water with 10 ml light soy sauce, 10 g vegetarian oyster sauce, 3 g sugar and 5 g cornstarch. Set beside the stove.

Heat 20 ml oil in a wide flat-bottomed wok over medium heat. Fry the tofu in two single-layer batches, dividing the oil between them. Cook the first side for about 2–3 minutes, until golden and able to slide when the wok is gently shaken. Lift with a broad spatula and turn; fry the second side for about 2 minutes. Remove all tofu once both sides are golden and the edges set. Do not pry with chopsticks.

Add the remaining 5 ml oil to the same wok. Over medium heat, fry all the garlic and scallion whites for about 20 seconds until fragrant. Lower the heat and add 15 g finely chopped chilli bean paste. Fry for about 20–30 seconds until the oil turns red and the raw paste aroma fades; avoid scorching.

Increase to medium-high heat. Stir-fry the drained 50 g wood ears for about 1 minute. Add 100 g green pepper and 50 g red bell pepper; cook for about 1 minute until brightly colored, slightly softened at the edges and still crisp-tender.

Return the tofu. Stir the sauce again and pour around the wok edge. Simmer over medium heat for about 2 minutes, gently nudging the tofu or shaking the wok, until the sauce bubbles and lightly coats it. Add all the scallion greens and gently combine over medium-high heat for 20–30 seconds until slightly softened, then turn off the heat and plate. If too much liquid remains, lift out the tofu and reduce the sauce. Avoid prolonged simmering or repeated tossing.