Hoisin-Glazed Tofu (红烧豆腐)

Drain your tofu and decide your path: for silken texture, crumble it with your hands into bite-sized pieces. For more substance, slice it crosswise into half-inch slabs, then cut into triangles. Either way, pat it completely dry with paper towels. (Water is tofu's enemy in this dish — any moisture left will make your sauce watery and prevent proper browning)

If you're browning firm tofu, heat your wok or nonstick pan until it's almost smoking. Add 2 teaspoons peanut oil, swirl to coat, then add tofu pieces. Don't move them for 2-3 minutes — let them develop a proper golden crust.

Flip the tofu carefully, add another 2 teaspoons oil around the edges, and brown the other side until golden. If using soft tofu, skip this step entirely.

While tofu browns, whisk together hoisin sauce, soy sauce, Shaoxing wine, minced garlic, a few grinds of black pepper, and remaining teaspoon of oil. Stir in the water or stock to loosen. (Hoisin is sweet and thick — the liquid helps it coat evenly without burning)

Pour the sauce mixture over your tofu (or add soft tofu directly to the sauce now). Shake the pan gently to distribute everything evenly — don't stir aggressively or you'll break up the tofu.

Let it bubble and reduce for about 2 minutes over medium heat until glossy and slightly thickened. The sauce should coat the tofu like lacquer.

Transfer to serving dish and scatter with black sesame seeds and sliced scallions. Serve immediately over steamed rice.