Ingredients :

• Pressed Tofu (豆腐干) — The star. Found in Asian grocery stores, often already braised in soy sauce and spices — hence its nickname ‘spiced tofu’. It’s brown on the surface, beige inside, firm enough to cut into clean strips without crumbling. If you can’t find it, press firm tofu overnight under a weight, then braise it in diluted soy sauce. It takes time but works very well.
• Fermented Black Beans (豆豉) — Not the canned black beans from the Mexican aisle. We’re talking about fermented black soybeans, sold in small bags or jars in Chinese groceries. They smell strong when opened — that’s normal and intended. A quick rinse in cold water before use is enough to remove excess salt without sacrificing the aromas.
• Long Chilies — In the original recipe, fairly spicy long chilies. You can use long green bell peppers for zero heat, or anything in between depending on your tolerance. What we’re looking for: the green color, slightly crunchy texture, and a lingering subtle heat.
• Light Soy Sauce — Light soy sauce — not dark, not sweet. Saltier and thinner, it seasons without over-coloring. One tablespoon is all you need. The black beans already provide plenty of salt, so taste before adding more.