This recipe has been adapted to make it oil-free. Usually, the tofu is stir-fried in oil. Yellow bean sauce (豆瓣酱 dòubànjiàng, "bean segments sauce") may take a trip to a specialty Chinese or pan-Asian grocery store. There are many varieties of "yellow bean suace" inside and outside China; the two Chinese varieties are northern, made from fermented soy beans, salt, and spices, and Sichuanese, made with both broad and soy beans and sometimes adding chili peppers to the mix. Avoid southeast Asian yellow bean sauce, lighter and more yellow in color than Chinese "yellow bean sauce".

Ingredients
350 g (12 oz) firm tofu, drained

Sauce
1 garlic clove, crushed
1 1/2 Tbsp yellow bean sauce (豆瓣酱 dòubànjiàng)
2 tsp sugar
2 tsp cornstarch in 2/3 cup water
2 tsp oyster sauce (蚝油 cìyóu)
1 spring onion (scallion), cut into 2 cm (3/4 in) lengths

Garnish
5 coriander (cilantro) sprigs

Preparation
Cut the drained tofu into bite-sized pieces. Cook the tofu pieces on all sides until golden in a dry pan.

Add the sauce and simmer until the sauce has thickened and the spring onion has softened slightly. If the sauce is still a bit thick, add a little water. Garnish with the coriander sprigs.