Tofu and Bean Threads with Hot Bean Sauce

Ingredients

• 16 oz extra-firm tofu, cut into strips
• 1 Tbsp dark soy sauce
• 1 Tbsp Shaoxing rice wine
• 1 Tbsp toasted sesame oil
• 1 Tbsp cornstarch
• 3 oz mung-bean threads, soaked until soft and cut into 3-inch lengths
• 4 oz onion, cut into thin strips
• 8 oz bean sprouts
• 2 Tbsp neutral oil
• 3 garlic cloves, finely chopped
• 1 tsp fresh ginger, finely chopped
• 2 Tbsp hot bean sauce
• 1/4 cup vegetable broth
• 2 green onions, cut into 2-inch lengths and shredded

Directions

1. Toss the tofu with the dark soy sauce, rice wine, sesame oil, and cornstarch. Let stand 15 to 30 minutes.
2. Heat the oil in a wok or large skillet until hot. Add the garlic, ginger, and tofu; stir-fry 2 to 3 minutes.
3. Add the hot bean sauce and stir well. Add the bean sprouts, onion, softened bean threads, and vegetable broth.
4. Cover and cook 2 to 3 minutes. Uncover, add the green onions, toss, and serve.