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1
Cut the tofu into 1/4-inch matchsticks, and place them on paper towels.
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2
Place another paper towel on top, and prepare the remaining ingredients.
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3
In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil.
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4
Combine the salt, pepper and sugar in another small bowl.
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5
Have all the ingredients within arms length of your pan.
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6
Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute.
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7
Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.
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8
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two.
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9
Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute.
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10
Add the tofu.
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11
Stir-fry one to two minutes until it begins to color.
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12
Add the garlic, ginger and jalapeno, and stir-fry for no more than 10 seconds.
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13
Add the remaining oil and then the green beans, corn and scallions.
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14
Stir-fry for one minute.
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15
Add the salt, pepper and sugar, and toss together.
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16
Add the soy sauce mixture.
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17
Cover and cook 30 seconds.
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18
Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender.
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19
Remove from the heat and serve.
