1 block firm tofu (12-16 oz)
1 chopped shallot
1 tbsp. low sodium soy sauce
2 tbsps. chili bean sauce OR 2 tbsps. Hoisen sauce
2 tbsps. vegetable oil for stir-frying
1 tsp. salt
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl

1 block firm tofu (12-16 oz) 1 chopped shallot 1 tbsp low sodium soy sauce 2 tbsp s. chili bean sauce OR 2 tbsps. Hoisen sauce 2 tbsp s. vegetable oil for stir-frying 1 tsp salt 1 tbsp cornstarch, mixed with 4 tbsps. water in a bowl

1. Cut the tofu into 1-inch length small cubes
2. Bring a large pot of water to a boil, blanch the tofu briefly for about 1-2 minutes, then drain well and transfer to a plate for later use.
3. Preheat a wok or deep sauce pan over high for at least 30 seconds before adding the 2 tbsps. vegetable oil
4. Heat the oil until hot, then sauté the shallot and chili bean sauce OR Hoisen sauce until aromatic, about 20 seconds.
5. Add 1 cup water, 1 tsp. salt, and 1 tbsp. low sodium soy sauce, and bring to a boil
6. Add tofu
7. Cook over high heat for about 2-3 minutes
8. Swirl in the cornstarch and water mixture and remove from heat
9. Sprinkle with chopped scallion before serving if desired