Stir-fried Tofu with Long Beans

Steps

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1. 1
   Pat the tofu dry with paper towels, then slice it into thin pieces.
   ▶ ≈0:43
2. 2
   Select fresh tender long beans, wash them, then cut into bite-sized pieces or break them apart by hand.
   ▶ ≈0:52
3. 3
   Crush garlic cloves and mince them, then remove the seeds from the chili pepper and dice it.
   ▶ ≈1:30
4. 4
   Pan-fry the tofu over medium heat until slightly firm so it holds together and absorbs flavors better.
   ▶ ≈1:51
5. 5
   Blanch the long beans in plenty of salted boiling water for about 1 minute after the water returns to a boil, then immediately transfer to ice water to stop cooking and preserve the green color.
   ▶ ≈2:07
6. 6
   Combine soy sauce, oyster sauce, sugar, white pepper, shrimp paste, cornstarch, and water in a bowl and stir until smooth to make the sauce.
   ▶ ≈2:59
7. 7
   Heat the wok or large pan with oil and stir-fry the minced garlic until lightly golden.
   ▶ ≈3:42
8. 8
   Add the long beans and stir-fry for about 30 seconds, then add half the sauce and continue tossing.
   ▶ ≈3:54
9. 9
   After about 1 minute, add the tofu and chili pepper, then pour in the remaining sauce. Keep the heat high and toss quickly for about 40 seconds until the sauce thickens and coats everything evenly, then remove from heat.
   ▶ ≈4:17
10. 10
    Transfer to a serving plate and garnish with white sesame seeds before serving.
    ▶ ≈4:44