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1
Drain and dry tofu slices on paper towels.
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2
In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water.
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3
Combine salt and sugar in another small bowl and cornstarch slurry in another.
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4
Have all ingredients within arms length of your pan.
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5
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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6
Add 1 tablespoon of the oil to the wok or pan and swirl the pan so that the oil coats the sides, then add tofu and stir-fry until lightly colored, 1 to 2 minutes.
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7
Remove to a plate.
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8
Swirl in remaining oil, add garlic, ginger and chiles and stir-fry for no more than 10 seconds.
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9
Add beans and white parts of the scallions, and stir-fry for 2 minutes.
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10
Add salt and sugar, toss together and add soy sauce mixture.
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11
Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
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12
Return tofu to the wok along with scallion greens, cilantro and cornstarch slurry.
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13
Stir together just until lightly glazed, and remove from heat.
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14
Serve with hot grains or noodles.
