1. In a small bowl, mash black beans with garlic, soy, wine, and sugar. 2. In a wok or large skillet, heat oil on high and add black bean paste, ginger, and green onion. Add tofu and turn gently. Add chili paste and stock. Cover and cook for 3 to 4 minutes. Stir in cornstarch mixture and cook until sauce thickens. Serve over rice, and garnish with cilantro. Makes about 6 servings.
